So, I’m kind of known for chicken nachos. Growing up, I experimented every time I made a batch and quickly discovered my favourite flavours and ingredients. And then, the Pampered Chef party happened.
At a friend’s home party, the host made these easy-peasy nachos with 6 ingredients and Blew. My. Mind. So simple, so delicious, and so share-worthy. So here we go, spilling trade secrets in the name of Nacho Night!
What you’ll need:
- 1 bag Tostitos (Restaurant style)
- 1 large orange pepper
- 1 cup sour cream
- 1 bag shredded Nacho cheese mix
- 3 boneless, skinless chicken breasts
- Pampered Chef Jamaican Jerk seasoning (IMPERATIVE to this recipe, I promise! If you want to order some, my local PC lady can help you out here.)
- Sprinkle both sides of your chicken with the PC seasoning and bake in the oven as directed on the package. Remove and dice into bite-sized pieces.
2. While the chicken is cooking, dice your orange pepper, place in a bowl and add about 1/2 tsp of PC seasoning.
3. Add the diced chicken and whole bag of cheese to the bowl and mix.
4. Spread your chips on an oven-safe pan and load them up with your chicken-pepper-cheese mixture.
5. Bake for 20 minutes at 350°.
Now, here comes the pure genius part!
6. Mix 1 tbsp of PC seasoning with your 1 cup of sour cream, and place it into a zip-lock baggie. Cut a small hole in the corner of the bag, and spread the spicy sour cream diagonally across the nachos!
And BAM! There you have it – the best nachos ever. These make a great weeknight dinner or an ample group snack when the friends are over for games night. And can I just say they go well with margaritas?
If you’re anything like me, you don’t want to spend an hour in the kitchen after a long day of work. But at the same time, a hearty and delicious meal is a must! This recipe ticks both boxes with the added bonus of using up some leftover pantry staples…and who doesn’t love that?
Here’s what you’ll need:
- 2 cans of flaked tuna in water
- 1 box of Stove Top stuffing
- 1 onion, diced small (red or yellow, whichever you prefer)
- 1 cup shredded cheese (I used cheddar, but any will do)
- 2 tbsps of mayonnaise
- A splash of lemon juice (fresh or bottled – no judgment here!)
- Salt & pepper to taste (I like to use lemon pepper, in a grinder dispenser and available in the spice section of the grocery store)
Here come the easy part! Throw all of it (including the water in the tuna cans) into a bowl and hand mix until blended and sticking together. Grab one handful at a time, form into 1-inch thick patties, and place on wax paper. This amount usually yields 8-10 patties for me. For ease of cooking, let them sit in the fridge to firm up for about 10 minutes (just enough time for a pre-dinner cocktail!).
Use your favourite cooking oil (I use olive) to fry the patties over medium heat in a pan. Give yourself plenty of room, too! I usually cook 5 at a time. Flip them every few minutes as the cheese melts and will stick if you’re not careful. I also find using a metal spatula works better for keeping the patties intact.
While the patties crisp up, feel free to steam some veggies or toss a salad as a side dish. These Tuna Cakes are pretty hearty on their own, so a nice, light side is all you need.
And voila! Dinner in about 30 minutes and no more leftovers in the pantry. Happy meal making!