Turkey Mole Nachos

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
2

Nachos are a favorite appetizer. Turkey and mole sauce add great flavor to this version, along with the traditional accompaniments.

Ingredients

Vegetable oil, for deep frying
12 large corn tortillas, cut into wedges
Salt, as needed
1 1⁄2 lb. turkey, poached
1 cup mole sauce
3 ears of corn, grilled
10 scallions, grilled
1 lb. queso fresco, crumbled
Salsa, as needed
Guacamole, as needed
Sour cream, as needed
 

Steps

1. Pour oil into a pot, and heat to 375°F. Fry tortilla wedges until browned, 1-2 min. Remove and drain on paper towels. Sprinkle with salt.

2. Shred turkey and add to pan with mole sauce. Add water as needed and allow to simmer for 5 min. Cut corn from cob and chop scallions.

3. Place half the nachos on large oven-proof platter. Spoon over half each of turkey mole, corn, scallions and queso fresco. Place under broiler until cheese has melted. Serve with salsa, guacamole and sour cream.
 

More From FoodService Director

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code