Mix all the ingredients together in a large bowl and set aside. The relish can be made up to 2 hours ahead, do not refrigerate.
Preheat oven to 375 degrees F.
On a large heat proof
platter, spread 1/2 the bag of tortilla
chips then layer with 1 to 1 1/2 cups of the shredded pepper jack cheese
covering all chips
Spoon about 3/4 cup Salsa
Relish over cheese (or as much as you like, but don't use all of it, save some for serving on the side). Spread refried beans on top and layer with remaining chips.
Sprinkle 1 to 1 1/2 cups of shredded pepper jack cheese on top of chips. Spoon the Chicken Mole on top of cheese and place into the oven. Heat in oven until cheese melts.
Remove from oven and top with remaining cheese, quartered olives and diced avocado. Dollop
Crema Mexicana on top of this, as much as you like.
Garnish platter with lime
wedges and serve with remaining salsa relish on the side