Ingredients

• 1 10-ounce bag tortilla chips (unflavored)
• 1 cup chicken broth
• 1 cup tomato sauce
• 4 ounces Mexican chocolate, such as Ibarra
• 3 tablespoons brown sugar, packed
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 3 teaspoons fresh garlic, minced
• ½ teaspoon cumin, ground
• ½ teaspoon cinnamon, ground
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper, freshly ground
• 2 tablespoons cotija cheese, grated
• 1 teaspoon sesame seeds, lightly toasted (optional)
• 1 green onion, chopped (optional)

Directions

1. Preheat oven to 350ºF.
2. In a medium saucepan, add all the ingredients except the last three.
3. Whisk ingredients while cooking over medium heat.  Chocolate should be completely melted and flavors blend together, about 5 minutes.
4. In the meantime, place the chips on a cookie sheet, and warm in the oven for 5 minutes.
5. When sauce thickens, turn off heat and remove from the stove.
6. Remove chips from the oven and let cool slightly.  Place on a serving platter and spoon mole sauce over the chips.
7. Sprinkle sesame seeds, green onions and cotija cheese over the top.