Smothered Mole Chicken Nachos

This ultimate nacho recipe from chef Brad Farmerie at Ghost Donkey can also be served with avocados, thinly sliced radishes, and lime wedges.

Smuggled Mole Chicken Nachos
Photo: © Abby Hocking
Active Time:
10 mins
Total Time:
25 mins


  • One 10-ounce bag sturdy corn chips

  • 2 cups shredded chicken

  • 1/2 cup store-bought mole sauce

  • 1 cup shredded cheddar cheese

  • 1/2 cup crumbled cotija cheese

  • Thinly sliced fresh and pickled jalapeños, for garnish

  • Shredded red cabbage, for garnish

  • Cilantro leaves, for garnish

  • Salsa and hot sauce, for serving


  1. Preheat the oven to 375°. Spread half the chips in a large cast iron skillet. Top with half the chicken, half of the mole, and half the cheddar cheese. Repeat the remaining ingredients. Bake the nachos for about 8 minutes, until heated through and the cheese is melted. Sprinkle with the cotija, jalapeños, cabbage and cilantro leaves. Serve immediately, passing salsa and hot sauce at the table.


Many store-bought mole sauces require diluting, so make sure to check the instructions on the label.

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