Ingredients
Ingredients for 10 servings:
- 2kg Ardo Insalata Eldorado
- 10 Ardo Corn ribs
- 1dl vegetable oil
- 50g Peru spice blend
- 5 toasted chicken breasts
- 100g Jalapeno’s
- Sriracha
- Nacho's
Allergens
Preparation
- Let the insalata Eldorado defrost in the fridge overnight.
- Season the corn ribs with the oil and the Peru spice blend. Ovenbake 8-10 minutes at 200°C.
- Fill the bowls with the Insalata and top them with the sliced chicken breast.
- Add the corn ribs and finish sriracha, nachos and jalapeno’s.
Ardo products used in this recipe
