Air Fryer Nachos | Smoky BBQ Chicken

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COSORI

Air Fryer Nachos | Smoky BBQ Chicken

10

Prep Time

54

cook Time

4

Servings

Curated by: Chef Margaret

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Feast your eyes on these mouthwatering nachos that have a fresher spin with air fried instead of deep fried tortillas.

Contains

Dairy/Milk

Cookware Used

TurboBlaze™ 6.0-Quart Air Fryer

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Love BBQ Chicken Recipes? Try our Air Fryer Homemade BBQ Chicken Pizza and Easy Air Fryer BBQ Chicken Thighs recipes.

Easy-to-Make BBQ Chicken Nachos

These Smoky BBQ Chicken Nachos start off with easy-to-make homemade crispy tortilla chips that taste lighter and fresher than deep-fried, store-bought chips. Next, juicy chicken thighs are seasoned in a smoky spice rub and air fried with your favorite BBQ sauce.

Now, it’s time to layer the homemade tortilla chips with BBQ chicken and shredded cheese and air fry them into melted cheesy goodness. The nachos are topped with red onions, cilantro, avocado, and a drizzle of sour cream. Voilà, you have the ultimate mashup of BBQ chicken and nachos that make a perfect snack for any gathering!

Ingredient Swaps

Tortilla Chips: Swap homemade tortilla chips for store-bought.

Chicken: You can swap chicken thighs for chicken breast, just make sure the internal temperature reaches 165°F.

Cheese: You can also use your favorite shredded cheese.

How to Pick Chicken:

Date: When picking boneless, skinless chicken thigh packs at the grocery store, pay attention to the “best by” date so you’re picking the freshest pack.

Color: It’s also helpful to take note of the chicken’s coloring, which will give you some insight into the freshness of the package. Look for chicken that has a pink, fleshy-colored hue. As chicken spoils, its coloring fades from pink to dull gray.

What to serve with Smoky BBQ Chicken Nachos?

Try serving this flavorful Nachos dish with a salad or sides for a delicious kick, such as:

Salad: Air Fryer Crispy Chickpeas and Kale Salad
Side: Crispy Air Fryer Sweet Potato Wedges

Tools needed

Aluminum Foil or Parchment Paper

Ingredients

Tortilla Chips

12 corn tortillas (6 inches), each cut into 8 equal wedges
Oil spray (avocado, grapeseed, safflower)

Nachos

0.66 cup shredded Mexican-style cheese
0.25 red onion, thinly sliced
1 avocado, diced
0.25 cup fresh cilantro, chopped
0.25 cup sour cream

BBQ Chicken

1 teaspoon kosher salt
0.5 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
0.5 teaspoon chili powder
0.5 teaspoon onion powder
1 pound boneless, skinless chicken thighs
Oil spray
0.5 cup BBQ sauce

Scale 1x 2x 3x

Yield 4 Serving

Instructions

PREPPING AND COOKING TORTILLA CHIPS

Place the crisper plate into the COSORI Air Fryer basket.
Select the Preheat function, adjust temperature to 330°F, then tap Start/Pause.
Make the tortilla chips: Spray the tortilla wedges on both sides lightly with oil spray and season with salt until all the tortilla wedges are evenly coated. Place the tortilla wedges onto the preheated crisper plate in a single layer. You will need to work in batches of 4.
Select the Bake function, adjust time to 8 minutes, then tap Start/Pause.
Remove the chips when crispy and lightly golden brown, then repeat with the remaining tortillas.

PREPPING AND COOKING CHICKEN

Make the BBQ chicken: Mix the salt, pepper, garlic powder, smoked paprika, chili powder, and onion powder in a small bowl, then season both sides of the chicken thighs with the spice mixture. Spray both sides lightly with oil spray.
Place the chicken thighs onto the crisper plate.
Select the Air Fry function, adjust time to 15 minutes, then tap Start/Pause.
Flip the chicken halfway through cooking.
Remove the chicken thighs when done, then chop into ½-inch pieces and toss in a bowl with the BBQ sauce.
Wipe the basket clean with paper towels to remove any excess fat.
Line the crisper plate and sides of the basket with aluminum foil or parchment paper, as this will make it easier to remove the nachos.
Make the nachos: Lay half the tortilla chips onto the foil or parchment paper, followed by half of the chicken and an even layer of shredded cheese. Repeat with the remaining chips, chicken, and cheese.
Select the Bake function, adjust time to 7 minutes, then tap Start/Pause.
Remove the nachos when golden brown and the cheese has melted.
Top the nachos with sliced red onion, diced avocado, cilantro, and a drizzle of sour cream, then serve.

You can make the homemade tortilla chips and BBQ chicken in advance to save time. You can also just use store-bought tortilla chips to save time. When making the homemade tortilla chips, it’s important not to overcrowd the basket so each tortilla chip gets evenly golden brown and crispy. Don’t forget to line the basket with foil or parchment paper so that it’s easy to remove the nachos when done cooking. These nachos are best served hot!

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