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Boursin® nacho shells

Coupelles de nachos garnies

Ingredients

Quantities for
  • 75g (3 oz) Boursin® Red Chili Pepper
  • 12 round mini nachos shells
  • 15ml (1 tbsp.) olive oil
  • 1/2 onion, diced
  • 1/4 green pepper, diced
  • 1/4 red pepper, diced
  • 1 clove garlic, finely chopped
  • Salt and pepper
  • Fresh coriander
  • 150g (6 oz.) Boursin® Red Chili Pepper
  • 24 round mini nachos shells
  • 30ml (2 tbsp.) olive oil
  • 1 onion, diced
  • ½ green pepper, diced
  • ½ red pepper, diced
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • Fresh coriander
  • Currently 2.06667 out of 5 Stars.
Difficulty difficultydifficultydifficulty
Preparation
Cooking

Preparation

Step 1 In a skillet on medium-high heat, fry the onions for 2 minutes in olive oil. Add the peppers and garlic, and then cook for 3 more minutes. Add salt and pepper to taste, turn off the stove and set the mixture aside. Step 2 Preheat the oven to 190 °C (375 °F). In a large bowl, combine the Boursin® with the fried vegetables. Fill the shells with the mixture and place them on a baking sheet. Bake for 10 minutes. Step 3 Garnish each shell with a leaf of fresh coriander and serve immediately.

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