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Asian Style Nachos
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
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.
Watch the video!
We have a video with our Chef sharing more details about Asian concepts and walking through this recipe.
Application Uses
MEAL
Dinner
Lunch
Snack
CUISINE
Asian
SEGMENT
K-12 Schools
Lodging & Gaming
