Menu Ideas

Protein-Packed Nachos (K-12)

Tortilla chips are topped with flavorful protein crumbles, beans, cheese and roasted zucchini for a delicious vegetarian meal. Customizable and portable, these are great for grab and go or served on a toppings bar.

Yield: 60 servings

INSTRUCTIONS

  • 1. In a 4-inch half steamtable pan, pour 2 quarts of hot water. Add 2 pouches of Plant Protein Crumbles-Southwest Seasoned. Stir until all ingredients are combined well. Cover and let sit for 5 minutes.
  • 2. Slice jalapeños.
  • 3. Toss jalapeños with salt and sugar. Let sit for 20 minutes.
  • 4. Pour water and vinegar over jalapeños. Let sit for 3 to 4 hours or overnight.
  • 5. Place cut zucchini in a large bowl. Toss with oil.
  • 6. Sprinkle with crushed red pepper flakes and salt. Toss until seasonings are distributed.
  • 7. Preheat oven to 400°F. Place zucchini on a full-sized parchment lined sheet pan in an even layer; avoiding overcrowding.
  • 8. Bake for 20 to 25 minutes.
  • 9. To assemble nachos. Place 2 ounces chips in an oven safe bowl. Top with: 3 tablespoons (#20 scoop) Plant Protein Crumbles - Southwest Seasoned, .125 cup (#30 scoop) black beans, .25 cup (#16 scoop) roasted zucchini, 4 slices of pickled jalapeño, 1 tablespoon diced tomatoes, .5 ounce (#30 scoop) of shredded cheese. Place in the warmer to melt cheese and keep warm for service. CCP: Hold warm, above 135°F for service.
  • 10. Serve with ¼ cup (#16 scoop) of salsa.

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