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Pulled Lamb Nachos

Nachos à l’agneau effiloché
  • 1 bag of Mexican style chips (about 300 g)
  • 1 box of La Bêlerie pulled lamb
  • 3 tbsp. chopped white onion
  • 1 Italian tomato, chopped
  • 1 green chili pepper or ½ chopped bell pepper
  • 1/3 cup corn kernels (freshly cooked or canned)
  • 2 cups shredded cheese (mozzarella, cheddar or Monterey jack)
  • 1 green onion, chopped
  • 4 tbsp. chopped fresh cilantro
  • 1 cup sour cream
  • Zest and juice of one lime
  • Salt

Preheat oven to 350° F. On a large baking sheet lined with parchment paper, arrange chips. Add the cheese and continue with the shredded lamb. Layer tomatoes, white onion, chili and corn. Place in the oven for about 15 minutes or until the cheese begins to color. Meanwhile, mix sour cream with lime zest and juice and salt. Just before serving, garnish nachos with green onion and cilantro.

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