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)
Nutrients Per Serving
| Serving Size: | ½ cup apples topped with ¼ cup peanut butter sauce and ¼ cup granola |
|---|---|
| Calories: | 410 |
| Fat: | 18 g |
| Saturated Fat: | 3 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 57 g |
| Cholesterol: | 0 mg |
| Protein: | 9 g |
| Fiber: | 5 g |
| Sugar: | 35 g |
| Sodium: | 198 mg |
Directions
This recipe is scaled for K-12 school foodservice. For more information about peanuts in school foodservice, 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
| Serving Size: | ½ cup apples topped with ¼ cup peanut butter sauce and ¼ cup granola |
|---|---|
| Calories: | 410 |
| Fat: | 18 g |
| Saturated Fat: | 3 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 57 g |
| Cholesterol: | 0 mg |
| Protein: | 9 g |
| Fiber: | 5 g |
| Sugar: | 35 g |
| Sodium: | 198 mg |
