Crunchy Peanut Butter Apple Nachos
By: Chef Brenda Wattles, RDN
Ingredients
Acidic Water Bath:
2 gallons 2 quarts water, tap, cold
2 1/2 cups lemon juice, bottled
2 ½ cups pineapple juice, bottled
Crunchy Peanut Butter Apple Nachos:
13 pounds 12 oz apples, fresh, whole
7 pounds peanut butter, smooth (USDA or Commercial) (3 qt ½ cup)
2 quarts honey, pasteurized
1 quart water, tap
6 pounds 4 oz granola cereal (at least 1 oz eq per serving)
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.
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.
Prepare Apples: Core and slice apples using an apple wedger. Immediately place in acidic water. Hold at 41° F or lower.
Prepare Apple Sauce: In a mixer, whip peanut butter, honey, and water together. Hold at 41° F or lower.
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 serving
| Nutrients Per One Serving (K-12): | |||||
| Calories | 410 | kcal | Sodium | 198 | mg |
| Total Fat | 18 | g | Sugars | 35 | g |
| Trans Fat | 0 | g | Total Dietary Fiber | 5 | g |
| Saturated Fat | 3 | g | Protein | 9 | g |
| Cholesterol | 0 | mg | Iron | 2 | mg |
| Carbohydrate | 57 | g | Vitamin A | 34 | IU |
| Calcium | 17 | mg | Vitamin C | 3 | mg |
| Components Per One Serving (K-12): | |||||
| Meat/Meat ALT | 1 | oz. eg | Fruit | 1/2 | cup(s) |
| Grain | 1 | oz. eq. | Milk | 0 | cup(s) |
| Vegetable(s) | 0 | cup(s) |
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