Ingredients
Acidic Water Bath:2 gal 2 qt 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 qt Honey, pasteurized
1 qt 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. Recipe created by Chef Brenda Wattles, RDN.
- 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 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) |