Perfect for Super Bowl Sunday! Our guest chef Bricia Lopez shares her recipe for nachos with inspiration from Oaxaca. Try them and you’ll never go back to regular nachos!
- Servings 4-6
- 30 mins.
- 1 or 2 ripe Avocados, cubed
- 1/4 cup Diced Onion
- 1 tsp. cumin
- 1 can (14 1/2 oz.) Black Beans, rinsed and drained
- 2 tbsp. Mole Paste
- 1/4 Vegetable Broth
- 1/2 tsp. Garlic Flakes
- 2 Chicken Breasts, cooked and shredded
- 1 bag (13 oz.) Salted Tortilla Chips
- 24 oz. Shredded Cheese (mozzarella, cheddar and pepper jack mix)
- 3/4 cup Pico de Gallo (homemade or store bought)
- Pinch of salt
- Preheat oven to 325°F.
- Heat a pan over medium.
- Saute onions and cumin for 5 minutes until fragrant. Add beans. Stir for 5 more minutes and add vegetable broth, garlic flakes and mole until mole is fully dissolved. Add shredded chicken and stir to combine. Remove from flames.
- On a medium baking pan with a high lip (or another oven-proof casserole dish), spread out a serious layer of tortilla chips. Next, evenly spread half of the chicken and beans mixture over the chips, and then half of the cheese. Repeat with another layer of chips, the rest of the chicken and beans, and then the remaining cheese. Don’t be shy about adding more cheese!
- Bake nachos in the oven for about 15 minutes, or until both layers of cheese are melted. Remove nachos from oven and sprinkle with pico de gallo and cubed avocado.
- You can serve it with a side of guacamole.
You can order Guelaguetza’s Mole Coloradito online at ilovemole.com