Mexican Shells with Boursin Red Chilli Pepper

Ingredients

• 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

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.