Bean’s Top Chef: Chopped Edition – And the Winners Are!👩‍🍳🥭

Our Bean Top Chef: Chopped Edition was a delicious success! Associates were challenged to create a dish using a mystery basket featuring a protein, starch, vegetable and mango and everyone brought their creativity to the table. We saw everything from ceviches and mango salads to mango paella and so many other creative dishes. Keep reading to check out the winning recipes and get some inspiration for your next meal!

A huge congratulations to Henry Pinillos, winner with his Beef Rolls with Chimichurri & Chipotle Sauce, and Michelle Perez, winner with her Mexican Tostada with Chicken & Mango! And just as importantly, congratulations to everyone who participated. Every dish brought something unique to the competition, and your creativity and enthusiasm made Bean’s Top Chef a success!

Michelle’s Mexican Tostada with Chicken & Mango Salsa
-2 lbs. ground chicken breast
-½ onion
-½ green pepper
-Garlic & parsley, to taste
-Paprika
-Orange pepper
-Salt
Sauté the onion, green pepper, garlic, and parsley. Add the seasonings and ground chicken. Cook for approximately 15 minutes, stirring occasionally, until fully cooked.

Mango Pico de Gallo
-Diced mango
-Finely chopped onion & green pepper
-Parsley & cilantro
-Oregano
-Salt & orange pepper
-Olive oil
-Balsamic vinegar
Combine all ingredients and let rest for approximately 2 hours so the flavors can blend. Serve over the chicken on a tostada and enjoy!

Henry’s Beef Rolls with Chimichurri & Chipotle Sauce
Beef Rolls
-1 lb. Wagyu or 80/20 ground beef
-12-inch flour tortillas
-8 oz. Colby Jack cheese
-8 oz. Parmesan cheese
-1 unripe mango
-1 onion
-6 garlic cloves
-BBQ rub
-Bamboo skewers
Blend the onion and garlic, then mix with the ground beef. Spread a thin layer over a tortilla. Add thin slices of mango, BBQ rub, and both cheeses. Roll tightly, slice into 1–1½-inch pieces, and secure with bamboo skewers.

Chimichurri
Combine Italian cilantro, parsley, cilantro, garlic, olive oil, red wine vinegar, lime juice, oregano, Italian seasoning, brown sugar, salt, and pepper in a mason jar. Shake well and let rest.

Chipotle Sauce
Blend ¾ cup mayonnaise, white vinegar, chipotle peppers in adobo, sugars, garlic powder, onion powder, paprika, ground chipotle, salt, chili powder, and water until smooth.

Grill
Grill the beef rolls at 325–350°F, turning every 2 minutes and brushing with chimichurri each time. Cook until the internal temperature reaches 150°F, then let rest for 5 minutes. Remove the skewers, drizzle with chimichurri, and serve with chipotle sauce.

Congratulations again to Henry, Michelle, and everyone who participated! Thank you for bringing the creativity, flavor, and fun to Bean’s Top Chef! 👏🥭🔥