Shredded Chick’n Mole Nachos

On game day, are you more excited about snacks than stats? US TOO! Well, some of us, at least – and we refuse to be ashamed. These sweet and spicy Shredded Chick’n Mole Nachos are a deeply satisfying snack to serve at any function, jam-packed with complex flavors and a stacked roster of textures. Start game planning your next party! Makes 8 servings

what you’ll need:

For the Chick’n Mole
3 tablespoons preferred vegetable oil, divided
8 pasilla ancho chiles, stemmed, seeded and torn into pieces
1 cup almonds or unsalted peanuts
1 slice white bread, torn into pieces
½ white onion, thinly sliced
½ cup raisins
¼ cup sesame seeds
2 garlic cloves, sliced
1 Mexican cinnamon stick
5 peppercorns
½ teaspoon ground coriander
½ teaspoon sea salt
4 cups vegetable broth
1 ½ oz Mexican Chocolate or semi-sweet chocolate
2 packages Tofurky Lightly Seasoned Chick’n

For the Nachos
1 (15oz) bag tortilla chips
1 cup Moocho Fiesta Style Shreds
½ cup vegan sour cream
2 tablespoons lime juice
¼ teaspoon sea salt
½ cup thinly sliced red onion (or pickled onion, see Taquitos recipe), for serving
2 avocados, diced, for serving
Fresh chopped cilantro, for serving

how to make:

  1. In a large Dutch oven or heavy bottomed pot over medium-high heat, warm 1 ½ tablespoons oil. Add chiles and fry for 1 minute (do not burn). Using a slotted spoon carefully transfer chiles to a large, heat-safe bowl.
  2. To the same pot, add nuts and fry for 1 minute. Transfer to bowl with chiles. Add bread and toast for 1 minute. Transfer to bowl with chiles.
  3. Heat remaining 1 ½ tablespoons oil and add onion, raisins, sesame seeds, garlic, cinnamon, peppercorns, coriander, and salt to fry, stirring regularly, for 3 minutes or until onions have softened (do not burn). Transfer to bowl with mole ingredients.
  4. In a small saucepan over high-heat, bring broth to a boil. Carefully pour over the bowl of mole ingredients. Cover with plastic wrap or foil and let soak for 15 minutes.
  5. Transfer ingredients to a blender or food processor (in two batches if needed) and process until smooth. Strain mixture back into the pot.
  6. Add chocolate to the pot and bring to a low simmer. Cook until mole has thickened, about 8-10 minutes. Stir in chick’n to cook an additional 2-3 minutes.
  7. Preheat oven to 375˚F. Line a large rimmed baking sheet with parchment paper.
  8. Spread chips on baking sheet and top with chick’n mole and shreds. Bake until crisp and cheese has melted, about 10 minutes.
  9. In a small bowl, whisk sour cream, lime juice, and salt to make a crema.
  10. To serve, drizzle crema over nachos and top with onions, avocado, and cilantro.