Asian-Style Nachos with Ultimate Creamy White™ Cheese Sauce

Yield: 50 servings | Serving Size: 1 serving
Child Nutrition: 2.25 meat/meat alternate, 1/2 cup vegetable (other), 1/2 cup vegetable (red orange) | HACCP Process III.

Asian-Style Nachos recipe


  • 75 ounces | Cabbage, shredded
  • 75 ounces | Carrots, shredded or matchstick
  • 50 ounces | Fresh tomatoes, seeded, diced
  • 7 1/2 ounces (15 tablespoons) | Low sodium teriyaki glaze
  • 40 ounces (4 cups) | Barbecue sauce*
  • 5 to 10 teaspoons | Gochujang paste
  • 110 ounces (6 pounds 14 ounces) | Low sodium pulled chicken**, thawed
  • 1/2 pouch (53 ounces) | Land O Lakes® Ultimate Creamy White™ Cheese Sauce
  • 100 ounces (approximately 30 chips per serving) | Corn tortilla chips
  • 50 | PC salsa cups***



Combine cabbage, carrots, tomatoes and teriyaki glaze in bowl. Cover. Hold cold until service.

CCP: Maintain cold food at 41°F or below


Mix barbecue sauce and gochujang paste until well combined. Pour over chicken in half hotel pan; stir to combine. Cover with aluminum foil.


Bake in 350°F oven 12-15 minutes or until internal temperature reaches 165°F. Hold chicken at 140°F until service.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above


Heat Ultimate Creamy White Cheese Sauce using desired method. Hold hot until service.

CCP: Maintain hot food at 140°F or above


To build nachos:

Place 2 oz. eq. grain tortilla chips into serving container.
Using 2-ounce spoodle, top chips with seasoned chicken.
Using 1-ounce ladle, top chicken with cheese sauce.
Using 4-ounce spoodle with holes, top nachos with Asian slaw mix.


Serve nachos with salsa.

*Recipe created using Red Gold® Naturally Balanced BBQ Sauce.
**Recipe created using Tyson® All Natural Low Sodium Pulled Chicken.
***Recipe created using Red Gold® Mild Salsa Cups.

Recipe Tips

Tip #1

The Asian slaw mix will hold up to three days covered in the refrigerator.

Nutritional Information

  • Serving Size1 serving
  • Calories530 calories
  • Fat 21 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 46 milligrams
  • Sodium 824 milligrams
  • Carbohydrates 65 grams
  • Dietary Fiber 5 grams
  • Sugars 14 grams
  • Protein 23 grams
  • Vitamin A 1190 IU
  • Vitamin C 20 milligrams
  • Calcium 208 milligrams
  • Iron 1.72 milligrams

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