By Cuisine
Asian Style Nachos Recipe
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
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.
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.
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