Chicken Mole Nachos

Serves 8
Recipe By: Eliza Shotts - Emeril Lagasse
Published in: Emeril Live


Chicken Mole:
Vegetable oil -- as needed for frying
1 cup all-purpose flour
2 teaspoon salt
2 teaspoon freshly ground black pepper
5 boneless skinless chicken thighs -- cut into bite size pieces
2 cup hot water or chicken broth
1/4 cup mole sauce (recommended: Dona Maria)

Salsa Relish:
1 pint grape tomatoes -- quartered
4 yellow chile peppers -- seeded and diced
2 serrano chile peppers -- seeded and diced
1jalapeno pepper -- seeded and diced
1 celery rib -- diced
4 green onions -- sliced
1lime -- juiced
1 teaspoon garlic
1/2 green bell pepper -- seeded and diced
1/2 red bell pepper -- seeded and diced
Salt and freshly ground black pepper

1 large bag lime-flavored tortilla chips
4 cup shredded pepper jack cheese -- divided
1 to 1 1/2 cups refried beans -- heated thoroughly, add a little
chicken broth or water to allow for a smooth spreadable consistency
1/2 cup olives -- quartered
2 ripe avocados -- diced
Crema Mexicana -- sour cream, (recommended: Cacique)
1 lime -- cut into 8 wedges, for garnish
For the Chicken Mole: Preheat oil in a large saucepan or Dutch oven over
medium-high heat. Mix the flour with salt and pepper. Dredge the chicken
pieces in flour, shake off excess and fry until golden brown and meat is
cooked through. Remove from pan and drain on paper towels. Meanwhile mix
water or chicken broth with mole sauce in large skillet and heat,
stirring to dissolve mole. When mixture comes to a soft boil add the
chicken and simmer. Adjust seasoning, as needed with additional salt.

For the Salsa Relish: Mix all the ingredients together in a large bowl
and set aside. The relish can be made up to 2 hours ahead, do not
refrigerate.

Preheat oven to 375 degrees F. On a large heat proof platter, spread 1/2
the bag of tortilla chips then layer with 1 to 1 1/2 cups of the shredded
pepper jack cheese covering all chips. Spoon about 3/4 cup Salsa Relish
over cheese (or as much as you like, but don't use all of it, save some
for serving on the side). Spread refried beans on top and layer with
remaining chips. Sprinkle 1 to 1 1/2 cups of shredded pepper jack cheese
on top of chips. Spoon the Chicken Mole on top of cheese and place into
the oven. Heat in oven until cheese melts. Remove from oven and top with
remaining cheese, quartered olives and diced avocado. Dollop Crema
Mexicana on top of this, as much as you like. Garnish platter with lime
wedges and serve with remaining salsa relish on the side

Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 8 to 10 appetizer servings

http://www.terrypogue.com/Terry

--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/