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Asian Style Nachos Recipe
Tender dark meat chicken crumbles over crisp corn tortilla chips, topped with tomatoes, carrots, shredded cabbage, white cheese sauce and finished with teriyaki sour cream.
Ingredients
SERVES: 10
| 30 oz. | Tyson® Chicken Crumble #10262330928 |
| 300 chips | Mexican Original® Yellow Corn Tri-Cut Tortilla Chips #10077230621 |
| 3 1/3 cup | Carrot, shredded or matchstick |
| 3 1/3 cup | Shredded cabbage |
| 3 1/3 cup | Tomato, diced |
| 3 Tbsp. | Low Sodium Teriyaki Glaze |
| 10 oz. | White cheese sauce |
Directions
- In mixing bowl, combine Cabbage, Carrots and Diced Tomatoes with Teriyaki Glaze. Hold Asian Slaw mix in refrigeration until ready to serve – will hold up to 3 days in refrigeration
- Place frozen Chicken Crumble in hotel pan, cover with foil and bake at 350°F for 15-18 minutes – to internal temperature of 145°. Hold crumbles at 145° until ready to serve.
To Build Nachos:
- Place 30 corn tortilla chips in serving container
- With #10 scoop (3 oz.), top the Corn Chips with Chicken Crumbles
- With an 8 oz. spoodle (1 cup), top the Crumbles with the Asian Slaw Mix (use the spoodle with holes to drain off any excess liquid)
- With a 1 oz. ladle, top the nacho with white cheese sauce.
Application Uses
MEAL
Dinner
Lunch
Snack
CUISINE
Asian
SEGMENT
K-12 Schools
Lodging & Gaming
