Ingredients
4
- 600 g chips
- 300 g mixed beans
- 120 g Bresc Pico de Gallo
- 120 g Bresc Peperoni marinati
- 8 g parsley, chopped
- 80 g mayonnaise
- 20 g Bresc Cajun
- 12 nacho chips
Used bresc products
Ingredients
Preparation method
Make a salad with the beans, Pico de Gallo, peperoni marinati and chopped parsley. Season the mayonnaise with the Cajun.
Deep-fry the chips. Arrange the salad mixture over the chips. Garnish with the Cajun-mayonnaise and nacho chips.
Related themes
Tags
PS in foodservice