Chocolate is not just for desserts; it can elevate savory dishes too! Today, I’m excited to share my recipe for Loaded Nachos with Chocolate Mole Sauce. This dish combines the classic enjoyment of nachos with a rich, smoky, and slightly sweet mole sauce that will surprise and delight your taste buds.
Loaded Nachos with Chocolate Mole Sauce
A unique twist on classic nachos, these Loaded Nachos with Chocolate Mole Sauce combine crispy tortilla chips with a rich, savory chocolate mole, topped with melted cheese and fresh garnishes.
Prep: 20 min | Cook: 30 min | Total: 50 min
Servings: 6 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1 cup chicken or vegetable broth
- 2 tablespoons smooth peanut butter
- 1 ounce dark chocolate (70% cocoa), chopped
- Salt and pepper, to taste
- 1 large bag (12 ounces) tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup cooked black beans, drained and rinsed
- 1 cup fresh pico de gallo
- 1/2 cup sour cream
- 1/4 cup fresh cilantro leaves, chopped
Instructions
- In a medium saucepan over medium heat, warm the vegetable oil. Add the finely chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, chili powder, ground cumin, ground cinnamon, smoked paprika, and cayenne pepper to the saucepan. Stir and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for another minute.
- Pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
- After 10 minutes, add the smooth peanut butter and chopped dark chocolate to the sauce. Stir until both have melted and the sauce is smooth. Season with salt and pepper to taste. If a thinner consistency is desired, add a splash of broth or water.
- Preheat your oven to 375°F (190°C). On a large baking sheet or oven-safe platter, spread out the tortilla chips in an even layer.
- Drizzle half of the chocolate mole sauce over the chips, ensuring even coverage.
- Sprinkle the shredded cheddar cheese evenly over the sauced chips.
- Distribute the cooked black beans over the cheese layer.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is fully melted and bubbly.
- Remove the nachos from the oven and drizzle the remaining chocolate mole sauce over the top.
- Top the nachos with fresh pico de gallo, dollops of sour cream, and chopped cilantro.
- Serve immediately while warm.
Nutrition
- Calories: 450 kcal
- Fat: 25 g
- Carbs: 45 g
- Protein: 15 g
Rate This Recipe
Average Rating: 0 (0 votes)
Facebook PinterestTo start, let’s gather all the ingredients you’ll need. For the nachos, you’ll require:
– Tortilla chips
– Shredded cheese (cheddar and Monterey Jack work great)
– Sliced jalapeños
– Diced tomatoes
– Sliced black olives
– Chopped green onions
– Your choice of protein (like ground beef, shredded chicken, or black beans)
For the Chocolate Mole Sauce, you will need:
– 2 tablespoons of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 can (14 ounces) of diced tomatoes
– 1 tablespoon of chili powder
– 1 teaspoon of cumin
– ½ teaspoon of cinnamon
– 1 tablespoon of peanut butter
– 1 ounce of dark chocolate (at least 70% cacao)
– Salt and pepper to taste
Now, let’s move on to making the mole sauce. In a saucepan, heat the olive oil over medium heat and add the chopped onion. Sauté for about 5 minutes or until the onion becomes translucent. Add the garlic and cook for another minute until fragrant.
Next, pour in the diced tomatoes along with their juice. Stir in the chili powder, cumin, and cinnamon. Mix everything well and let it simmer for about 10 minutes to allow the flavors to meld. If you’re looking for a bit of a kick, feel free to add some chopped green chilies or hot sauce.
After 10 minutes, add the peanut butter and dark chocolate to the sauce. Stir until both have melted and combined smoothly. Taste the sauce and season with salt and pepper as needed. If you want a thinner sauce for drizzling, you can add a splash of vegetable broth or water.
While the mole sauce simmers, I usually prepare the nachos. Preheat your oven to 350°F (175°C). On a large baking sheet, arrange your tortilla chips, making sure they are spread out evenly. Sprinkle a generous amount of shredded cheese over the chips, followed by your choice of protein.
Bake in the oven for about 10 minutes or until the cheese is melted and bubbly. While that’s happening, chop up your toppings like jalapeños, diced tomatoes, black olives, and green onions.
Once the nachos are ready, take them out of the oven and drizzle the Chocolate Mole Sauce over the top generously. Finish by sprinkling your choice of toppings to create a colorful and appetizing presentation. Serve immediately and watch your friends and family marvel at this unique twist on a classic dish!
Loaded nachos with Chocolate Mole Sauce are a wonderful treat for any occasion. Enjoy your culinary adventure!
