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Chicken and Boursin Nachos https://www.metro.ca/userfiles/image/recipes/nachos-poulet-boursin-5872.jpg PT10M PT07M PT17M
Preheat oven at broil.Place nachos on a serving baking dish, distribute vegetables evenly then place strips of chicken. Add grated cheese. Arrange Boursin Cuisine at the center of the dish. Slide under the grill for a few minutes until grated cheese is melted.At serving time, dip nachos in the Boursin Cuisine Garlic & Fine Herbs.
4
4 4 5 3
10 g plain nachos 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/4 cup (60 mL) black olives, sliced 1 tomato, seeded and diced 1/2 red onion, chopped 200 g grilled chicken breast, cut in strips 1 cup orange cheddar cheese, grated 125 g Boursin Cuisine Garlic & Fine Herbs
Chicken and Boursin Nachos

Chicken and Boursin Nachos

Rate this recipe
4 Votes
4
servings
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 g
    plain nachos
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    SAVE $2.98 ON 2
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    2 for $9.00

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  • 1/2
    red bell pepper, diced
  • 1/2
    green bell pepper, diced
  • 1/4 cup
    (60 mL)
    black olives, sliced
  • 1
    tomato, seeded and diced
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  • 1/2
    red onion, chopped
  • 200 g
    grilled chicken breast, cut in strips
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  • 1 cup
    orange cheddar cheese, grated
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  • 125 g
    Boursin Cuisine Garlic & Fine Herbs
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Imprimer ma sélection

Preparation

Preheat oven at broil.

Place nachos on a serving baking dish, distribute vegetables evenly then place strips of chicken. Add grated cheese. Arrange Boursin Cuisine at the center of the dish. Slide under the grill for a few minutes until grated cheese is melted.

At serving time, dip nachos in the Boursin Cuisine Garlic & Fine Herbs.

Source : Boursin Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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