Butternut Squash Mole Nachos

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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Serves: 4

INGREDIENTS:

For the mole sauce:

3 dried pasilla chiles, stemmed and seeded
1 tablespoon olive oil
1 cup onion, chopped
1 clove garlic, minced
3 ounces Mexican chocolate, chopped
1 cup vegetable broth
1½ tablespoons smooth peanut butter
½ tablespoon sugar
1 teaspoon crumbled dried oregano
2 corn tortillas, toasted until crisp and torn into pieces

For the nachos:
1 small butternut squash, peeled, seeded and diced
1 tablespoon olive oil
Salt and pepper
1 bag tortilla chips
¾ cup Monterey Jack cheese, shredded
¼ cup queso fresco
¼ cup cooked black beans
1 jalapeño pepper, thinly sliced
2 tablespoons cilantro, chopped
2 tablespoons scallions, chopped
¼ cup Greek yogurt
½ avocado, sliced

INSTRUCTIONS
Heat oven to 375 degrees. Spread the butternut squash onto a foil lined baking sheet. Toss with olive oil and season with salt and pepper. Roast for about 15-20 minutes, tossing halfway through. Remove from oven and set aside.

To make the mole sauce, soak the chiles in 1 cup of hot water for 15 minutes. Drain and discard the soaking liquid.

Heat the oil in a saucepan over medium heat. Add the onions and garlic and cook until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, broth, peanut butter, sugar, oregano and tortilla pieces and blend until smooth. Transfer to a saucepan and bring to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes. If sauce seems too thick, add more broth or water a couple of tablespoons at a time to thin if necessary. Remove from heat and set aside.

Preheat the broiler. Place the tortilla chips on a baking pan. Pour about mole sauce on top and sprinkle with cheeses. Top with butternut squash and black beans Broil until the cheese melts, about 2-3 minutes. Top with the jalapeño, cilantro and scallion. Serve immediately with avocado and Greek yogurt.

From lepetiteats.com