Crunchy Peanut Butter Apple Nachos
By: Chef Brenda Wattles, RDN
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)
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):|
|Trans Fat||0||g||Total Dietary Fiber||5||g|
|Components Per One Serving (K-12):|
|Meat/Meat ALT||1||oz. eg||Fruit||1/2||cup(s)|