Crunchy Peanut Butter Apple Nachos


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit 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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