Turkey Molé Nachos

Culinary Setting
Meal Type
Turkey Thighs


Vegetable oil, for deep frying, as needed

12 large corn tortillas, cut into wedges

1 tsp salt

1-1/2 lbs turkey, poached or oven roasted

1 c mole sauce

3 Ears corn, grilled and kernels cut from corn

10 scallions, grilled and chopped

1 lb Queso Fresco, crumbled

Salsa, as needed

Guacamole, as needed

Sour cream, as needed



Pour oil into a pot and heat to 375 degrees F. Fry tortilla wedges until browned, 1-2 minutes. Remove and drain on paper towels. Sprinkle with salt.

Shred turkey and add to pan with molé sauce. Add water as needed and allow to simmer for 5 minutes.

Divide the nachos between two large platters. Spoon half of the turkey molé, corn, scallions and Queso Fresco atop each nachos platter.

Heat under broiler until cheese has melted. Serve with salsa, guacamole and sour cream. Yields: 2 large platters for 6-8 shared appetizer servings or 2 entree servings.


Nutrition Facts

760 Total Calories

290 Calories from Fat

32 g Total Fat

49 % Daily Total Fat

9 g Saturated Fat

45 % Daily Saturated Fat

155 g Cholesterol

52 % Daily Cholesterol

1270 mg Sodium

53 % Daily Sodium

65 g Total Carbohydrates

22 % Daily Total Carbohydrates

7 g Dietary Fiber

28 % Daily Dietary Fiber

9 g Sugars

50 g Protein

60 % Daily Protein

35 % Daily Vitamin C

35 % Daily Calcium

35 % Daily Iron