Ingredients
How to make it
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1
Preheat oven 425°F.
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2
Into large high-sided skillet set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in chipotle, broth, mole paste and tomato paste; bring to a boil.
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3
Stir in chicken, salt and pepper; reduce heat to medium. Cook, stirring occasionally, for 15 to 20 minutes or until chicken is tender and cooked through. Stir in chocolate. Cook, stirring occasionally, for 5 to 8 minutes or until chocolate has melted and sauce is thickened to a gravy consistency.
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4
Arrange half the SANTITAS® Yellow Corn Tortilla Chips on foil-lined baking sheet. Scatter with half the cheddar, half the chicken mole and half the onion. Repeat layers one more time.
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5
Bake for 10 to 12 minutes or until cheddar has melted.
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6
Top nachos with avocado, Cotija, sour cream and cilantro. Serve with lime wedges.
Tips & Tricks
- Substitute cheddar cheese with Monterey Jack cheese or Tex-Mex cheese blend if preferred.
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