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Spicy Chicken Nachos

What's better than a big bowl of cheesy nachos on a cold friday night? I know...a big bowl of nachos WITH spicy BBQ chicken and guacamole (+ a glass of pinot noir)! Here is my go to nachos recipe when I am feeling like a Friday night in cuddled up on the couch binge watching (do not judge me) the Real Housewives of Beverly Hills (come on you have to love it too! Have you see all the scandals?! and come on a girl can only dream ;) )


Serves: 4 -6


  • 200 g plain corn chips

  • 50 g tasty cheese, grated

  • 50 g mozzarella cheese, grated


  • 1 large avocado.

  • 50 g feta, crumbled

  • 1/2 lime, juiced

  • 1/4 cup coriander

Spicy Chicken + Corn

  • 2 tsp salted butter

  • 400g can corn

  • 1/2 tsp smoked paprika

  • ½ tsp cumin

  • 1/4 tsp cayenne pepper

  • whole shredded roast chicken

  • 400g can chopped tomatoes

To serve

  • 100 g sour cream.

  • 1 large tomato, diced.

  • 4 spring onions, sliced.


  1. Preheat oven to 180ºC

  2. In a large fry pan, melt the butter and add in the corn kernels. Fry for 3 minutes until they soften. Add in the tinned tomatoes and bring to the boil. Add in the paprika, cumin and cayenne and simmer for 15 minutes or until thickened.

  3. Add the shredded chicken and coat in sauce for another minute

  4. Sprinkle the base of the baking tray with corn chips, arrange a little of the chicken mixture over the top and sprinkle with some cheese. Make another layer of corn chips, followed by another layer of chicken and cheese. Repeat this process until you have no more left.

  5. Place nachos into the oven and bake for 15 minutes

  6. While the nachos are baking, make Guacamole by placing all ingredients into a bowl and mashing with a fork until combined.

  7. Once nachos are cooked, remove from the oven and serve with guacamole, sour cream, fresh tomato and spring onions.

  8. DIG IN!

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