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
More from bidfood
Related Recipes
- Related Recipes
Discover more
It's tough work running a kitchen and sometimes it's nice to get a bit of help when thinking about what food you want to serve up and what trends are on the horizon. At Bidfood we have teams of people dedicated to keeping up to date with the latest trends and innovations, putting together fantastic visual guides for campaigns and events throughout the year, and making sure we bring innovative products to your attention.
-
Food and drink trends 2026
We’ve scoured the market to find the hottest 2026 food and drink trends that are shaping the eating out market.
-
Bidfood Kitchen
Episode series where we cover hot topics in foodservice and showcase the latest trends, recipe innovation, and industry support. -
Blogs
Discover our latest blog posts on all things foodservice. -
Podcasts
Here we discus the latest hot topics with key voices from both inside and outside of Bidfood. -
Your sector
We work in partnership with caterers of all shapes and sizes across the foodservice market. Our mission is to deliver service excellence by making life easier and helping our customers to grow.
