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Perri Pender
Nacho dish with tomato cubes and grated cheese
Main course of nachos with kidney beans, paprika, tomato, cheese and crème fraiche.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Put the kidney beans in a colander, rinse under cold water and let drain.
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Remove from the red pepper the stalk and seed lists and cut the flesh into cubes.
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Mix the beans, paprika, tomato cubes and chili mixture in an oven dish. Sprinkle with the pepper. Divide the tortilla chips and grated cheese over it.
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Bake the nacho plate in 15 minutes until golden brown and done. Serve with the crème fraîche.
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Nutrition
520Calories
Sodium37% DV880mg
Fat43% DV28g
Protein32% DV16g
Carbs15% DV46g
Fiber40% DV10g
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