The BEST chicken nachos you’ll ever eat (really!)

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.)


  1. 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?



Easy Tuna Cakes

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!