Nachos Mole

Take your nacho game to the next level with the addition of mole sauce.

Nachos Mole
Photo: Jason Donnelly
Prep Time:
40 mins
Bake Time:
20 mins
Total Time:
40 mins


  • 1 recipe Fried Tortilla Chips or 5 cups purchased tortilla chips

  • 1 16 ounce can refried beans

  • 2 cup shredded cooked chicken, pork, or beef

  • 1 cup Quick Mole Sauce

  • 2 cup shredded Chihuahua cheese, queso de Oaxaca, asadero cheese, or shredded Mexican-style four cheese blend (8 oz.)

  • Toppers: purchased guacamole; queso cheese dip; chopped tomato; sliced ripe olives; thinly sliced red onion wedges; crumbled cotija cheese; Mexican crema or sour cream; fresh cilantro; sliced fresh jalapeño chile peppers; and/or additional Quick Mole Sauce

Quick Mole Sauce

  • 2 tablespoon pumpkin seeds

  • 1 teaspoon sesame seeds

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground cinnamon

  • 1 cup barbecue sauce

  • ½ ounce bittersweet chocolate, chopped

  • hot pepper sauce (optional)

Fried Tortilla Chips

  • Vegetable oil for deep-fat frying (such as peanut or corn oil)

  • 8 7 inch flour or corn tortillas

  • Coarse salt (optional)


  1. Preheat oven to 350°F. Arrange half of the tortilla chips in 13x9-inch baking pan. Spoon half of the refried beans in mounds over chips; top with half of the meat. Drizzle with 1/2 cup Quick Mole Sauce. Sprinkle with half of the cheese.

  2. Bake about 10 minutes or until cheese melts. Remove from oven. Repeat layers. Bake about 10 minutes more or until cheese melts. Serve with desired toppers.

Quick Mole Sauce

  1. In large dry skillet over medium heat toast pumpkin seeds and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.

  2. In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups.

Fried Tortilla Chips

  1. Line a large baking sheet with paper towels. In a large heavy skillet or pot heat about 1 inch oil over medium until 365°F. Meanwhile, cut tortillas into wedges.

  2. Add tortilla wedges to hot oil in small batches. Cook 1 to 2 minutes or until golden brown, turning once. Remove chips from oil with a slotted spoon; drain on paper towels. If desired, sprinkle lightly with salt.

Nutrition Facts (per serving)

503 Calories
25g Fat
43g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 503
% Daily Value *
Total Fat 25g 32%
Saturated Fat 10g 50%
Cholesterol 81mg 27%
Sodium 934mg 41%
Total Carbohydrate 43g 16%
Total Sugars 13g
Protein 28g
Vitamin C 6.3mg 31%
Calcium 326mg 25%
Iron 3mg 17%
Potassium 551mg 12%
Folate, total 20.6mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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