1. 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
2. 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:

1. Place 30 corn tortilla chips in serving container
2. With #10 scoop (3 oz.), top the Corn Chips with Chicken Crumbles
3. 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)
4. 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. Check out the video here: https://youtu.be/UzvH7IC1m3M