Bresc BV

Chips (French fries) with Mexican-style topping


  • 60 g mixed beans
  • 40 g mayonnaise
  • 30 g Bresc Peperoni marinati
  • 30 g Bresc Pico de Gallo
  • 5 g Bresc Red chilli puree
  • 55 g chips

Preparation method

Fry the chips at 175°C until they are golden-brown. Mix the mayonnaise with the Red chilli puree spices. Mix the beans with the Pico de Gallo and the marinated sweet pepper chunks. Arrange the chips in a small cone bag and garnish it with the bean mix and mayonnaise.