Crunchy Peanut Butter Apple Nachos

Directions

This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
 
  1. Prepare Apple Acidic Solution to Prevent Apples from Browing: For every 100 servings, place 2 ½ gallons water, 2 ½ cups lemon juice, and 2 ½ cups pineapple juice in a large plastic container. Place in the refrigerator for up to 6 hours. Drain right before service or serve with a 4 oz (1/2 cup) perforated spoodle. Hold at 41° F or lower. 
  2. Prepare Apples: Core and slice apples using an apple wedger. Immediately place in acidic water. Hold at 41° F or lower. 
  3. Prepare Apple Sauce: In a mixer, whip peanut butter, honey, and water together. Hold at 41° F or lower. 
  4. Build and Serve Nachos: Serve ½ cup (4 oz spoodle) apples. Top with ¼ cup (#16 scoop) peanut butter sauce and ¼ cup (2 oz spoodle) granola. Hold at 41° F or lower. 
 
Nutrients Per One Serving (K-12):
Calories 410 kcal Total Fat 18 g Total Dietary Fiber 5 g Vitamin C 3 mg
Saturated Fat 3 g Trans Fat 0 g Protein 9 g Iron 2 mg
Sodium 198 mg Cholesterol 0 mg Vitamin A 34 IU      
Sugars 35 g Carbohydrate 57 g Calcium 17 mg      
 
Components Per One Serving (K-12):
Meat/Meat ALT Grain Vegetable(s) Fruit Milk
1 oz. eq.  1 oz. eq. 0 cups(s) 1/2 cup(s) 0 cup(s)

 

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