- Smoky BBQ Chicken Nachos

Smoky BBQ Chicken Nachos

COSORI Original
  • 10

    Prep Time
  • 54

    Cook Time
  • 3-5

    Servings
 - Smoky BBQ Chicken Nachos

Directions

  1. Step 1

    Place the crisper plate into the COSORI Air Fryer basket.
  2. Step 2

    Select the Preheat function, adjust temperature to 330°F, then tap Start/Pause.
  3. Step 3

    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.
  4. Step 4

    Select the Bake function, adjust time to 8 minutes, then tap Start/Pause.
  5. Step 5

    Remove the chips when crispy and lightly golden brown, then repeat with the remaining tortillas.
  6. Step 6

    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.
  7. Step 7

    Place the chicken thighs onto the crisper plate.
  8. Step 8

    Select the Air Fry function, adjust time to 15 minutes, then tap Start/Pause.
  9. Step 9

    Flip the chicken halfway through cooking.
  10. Step 10

    Remove the chicken thighs when done, then chop into ½-inch pieces and toss in a bowl with the BBQ sauce.
  11. Step 11

    Wipe the basket clean with paper towels to remove any excess fat.
  12. Step 12

    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.
  13. Step 13

    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.
  14. Step 14

    Select the Bake function, adjust time to 7 minutes, then tap Start/Pause.
  15. Step 15

    Remove the nachos when golden brown and the cheese has melted.
  16. Step 16

    Top the nachos with sliced red onion, diced avocado, cilantro, and a drizzle of sour cream, then serve.