Food Recipes Dinner Tortilla Dishes Smothered Mole Chicken Nachos Be the first to rate & review! This ultimate nacho recipe from chef Brad Farmerie at Ghost Donkey can also be served with avocados, thinly sliced radishes, and lime wedges. By Brad Farmerie Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Abby Hocking Active Time: 10 mins Total Time: 25 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients One 10-ounce bag sturdy corn chips 2 cups shredded chicken 1/2 cup store-bought mole sauce 1 cup shredded cheddar cheese 1/2 cup crumbled cotija cheese Thinly sliced fresh and pickled jalapeños, for garnish Shredded red cabbage, for garnish Cilantro leaves, for garnish Salsa and hot sauce, for serving Directions Preheat the oven to 375°. Spread half the chips in a large cast iron skillet. Top with half the chicken, half of the mole, and half the cheddar cheese. Repeat the remaining ingredients. Bake the nachos for about 8 minutes, until heated through and the cheese is melted. Sprinkle with the cotija, jalapeños, cabbage and cilantro leaves. Serve immediately, passing salsa and hot sauce at the table. Notes Many store-bought mole sauces require diluting, so make sure to check the instructions on the label. Rate It Print