Nachos With Seasoned Lentil Crumbles and Avocado Cream

Yield: 100 Servings

Red/orange vegetable: ¼ cup

Other vegetable: 1/8 cup

Meat/meat alternative: 2 oz. eq.

Grain: 1 oz. eq.

Nacho seasoned lentil crumbles

1 ½ cups Canola/olive oil blend

4 pounds Onion, yellow, 1/4-inch diced

9 ½ pounds Lentil crumbles, GroundPro

6 quarts 2 ½ cups Water

½ cup Oregano, dried leaves, spices

1 ½ cups Paprika, spices

Sauce, avocado cream-vegan

3 quarts Milk, almond

8 ounces Avocado

¼ cup Cornstarch

1/2 teaspoon Garlic, granulated

1/4 teaspoon Pepper, cayenne, ground

1 tablespoon Salt, kosher

3 tablespoons Lemon juice

Pico de gallo, salsa, homemade

6 ¾ pounds Crushed tomatoes, canned, no added salt

6 ¾ pounds Tomatoes, fresh, 1/4-inch diced

3 pounds Onion, yellow, 1/4-inch diced

2 1/8 cups Lime juice

1 1/8 cups Peppers, jalapeno, sliced, canned, drained

4 cups Cilantro, finely chopped

1 teaspoon Cumin, ground, spices

1 tablespoon Salt, kosher

1 teaspoon Sugar, white, granulated

8 ¾ pounds Chips, tortilla, whole grain

Sauté diced onions in oil until translucent.
Add lentil crumbles and combine
Add oregano, paprika and water. Simmer until mixture reaches a chili-like consistency. CCP-Minimum internal temperature should be 140°F. or above. CCP-Hold hot (140°F. or above) for service.
Blend together almond milk, avocado and cornstarch.
Warm in a saucepan to a simmer and allow to thicken slightly.
Add seasoning and lemon juice.
In a non-reactive container, combine crushed tomatoes, diced tomatoes and onions, lime juice, diced jalapenos, chopped cilantro, cumin, salt and sugar. Mix well to combine.
Display in serving pan according to station requirements.Cold Hold: Hold at <= 40.00 ºF
To assemble nachos:
-Place 18-20 chips (1.4 oz) on plate
-Top chips with #8 scoop Nacho seasoned lentil crumbles
-Top crumbles with 2 Tbsp vegan avocado crema
-Top crema with 1/4 cup pico de gallo

Source: Jeremy West, Greeley-Evans Weld County School District 6