Northwest Nachos

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
12 servings

Featuring pears, vegetables and spices, these sweet and spicy nachos are filled with flavor. 

Ingredients

2 tbsp. vegetable oil
2 cups minced sweet onion
1 ½ lb. ground turkey meat
2 tbsp. smoked paprika
¼ tsp. ground red pepper
4 cups Pear Chipotle Barbecue Sauce (recipe follows)
3 qt. whole-grain pita chips or nacho chips
1 ½ cups plain Greek 0% yogurt
1 qt. Pacific Northwest Canned Pears, in juice, drained, diced
1 ½ cups tomatoes, fresh, diced
1 ½ cups grated cheddar cheese
1 ½ cups minced scallions

Pear Chipotle Barbecue Sauce
Yield: 1 quart
1 tbsp. olive oil
2 cups minced sweet onions
1 ½ tbsp. chipotle in adobo, minced
1 tbsp. smoked paprika
2 tsp. garlic powder
1 qt. Pacific Northwest Canned Pears, in juice, drained, chopped
3 cups pear juice
½ cup cider vinegar
2 tbsp. Dijon mustard
2 tbsp. tomato paste
Salt and cracked black pepper to taste

Steps

  1. In skillet, heat oil over medium-high heat; add onions and sauté 6 to 7 minutes, stirring often, until golden-brown and slightly caramelized.
  2. Stir in turkey, paprika and pepper and cook over medium heat until meat is cooked through, stirring often.
  3. Mix in 2 cups Pear Chipotle Barbecue Sauce and return to simmer. Cook 3 to 4 minutes over low, stirring often, until hot. Keep warm.
  4. In large soup plate or wide bowl, mound 1 cup nacho chips. Top with ½ cup barbecue turkey, 2 tablespoons yogurt, ⅓ cup canned pears, 2 tablespoons tomatoes, 2 tablespoons cheese, 2 tablespoons scallions and drizzle with 2 to 3 tablespoons Pear Chipotle Barbecue Sauce.

Pear Chipotle Barbecue Sauce

  1. In large sauce pan, heat oil over medium-high heat; add onions and sauté 5 to 6 minutes.
  2. Mix in chipotle, paprika and garlic powder and cook for 1 minute.
  3. Add remaining ingredients and bring to a boil. Reduce heat and simmer sauce 35 to 45 minutes, or until thickened and flavors have melded, adding water if necessary to adjust thickness. Adjust seasonings. Remove from heat. Cool to room temperature.
  4. Purée in blender, until smooth and thick. Place in covered container and refrigerate at least 24 hours before using.
     
Source: Foodservice Solutions

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources