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2 to 3 people
Preparation time: 30 min

A nice spicy bowl of tortilla chips for all nacho lovers who love a bite. Ideal dish for summer, along with a fresh can of Guapi with a lime wedge in it!


Mango-pineapple salsa*

  • 100 gr. Mango (diced)
  • 100 gr. Pineapple (diced)
  • 2 Red peppers (finely chopped)
  • 50 gr. Parsley (finely chopped)
  • 1 Teaspoon of sugar


  • Pan
  • Plate
  • Bowl
  • Ladle
  • Cutting board
  • Knife

What to do / como trabajo:


Step 1

Open the can of chile con carne and heat in a pan. Place the tortilla chips on a plate of your choice and spread the chile con carne over the tortilla chips.

Step 2

Mix the sour cream with the Willy Nacho El Diablo in a bowl and spread over the bowl of nachos.

Step 3

Top with the spring onion, mango-pineapple salsa and chili flakes. It's finger food, so get those fingers going. Tasty!

Mango-pineapple salsa

In a bowl, mix the mango, pineapple, red pepper, parsley and sugar together well. The salsa will keep for up to three days in the refrigerator.

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