Ingredients
To make the smokey expresso chilli with jalapeño & chargrilled red peppers
- Rapeseed oil 30ml
- Onion white 180g
- The Vegetarian Butcher nomince 400g
- Five bean salad in water 250g
- Beef tomatoes 300g
- Santa Maria chipotle paste 120g
- Gustoso multi use tomato base 500g
- Casa De Mare sliced green jalapeño peppers 70g
- Expresso shot 60ml
- Red peppers 1 pce
- Coriander 20g
To make the dirty chilli fries
- Everyday favourites freeze chill julienne fries 1400g
- Smokey nomince, expresso chilli with jalapeño & chargrilled red peppers 1000g
- Vegan grated mozzarella style cheese 350g
- Vegan garlic mayo 400ml
- Lion hickory BBQ sauce 400ml
Method
- To make the chilli, heat the oil, add the onions and cook until golden and soft
- Add the nomince and cook out for a couple of minutes
- Add the drained bean salad, chopped tomato, chipotle paste, tomato base, jalapeños and cook for 10-12 minutes
- Add the expresso shot, chopped chargrilled red pepper and finish with chopped coriander - store until needed
- Cook the fries as per the pack instructions then tumble with the hot chilli and place into an ovenproof bowl
- Top with the vegan cheese and bake for 6-8 minutes at 180°c until the cheese has melted
- Finish with the vegan garlic mayo and BBQ sauce on top
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