Air Fryer Mexican Chicken Nachos
Crispy corn chips loaded with zesty seasoned chicken, charred capsicum, black beans, and melted cheese, topped with fresh ingredients.
Method
- 1.
In a bowl, combine chicken pieces, sliced capsicum, and red onion. Drizzle with olive oil and add cumin, smoked paprika, garlic powder, chilli powder, salt, and pepper. Toss well to coat.
Pat the chicken dry before seasoning to ensure it browns well in the air fryer.
- 2.
Place the chicken and vegetable mixture in the air fryer basket. Air fry at 392°F for 10–12 minutes, shaking halfway through, until the chicken is cooked and vegetables are charred.
Don't overfill the basket; cook in batches if necessary to ensure even cooking.
- 3.
In an air-fryer-safe dish, layer the corn tortilla chips, the cooked chicken and vegetable mixture, black beans, and grated cheese.
Layering ensures you get toppings in every bite.
- 4.
Place the dish in the air fryer and cook at 356°F for 2–3 minutes, or until the cheese is completely melted and bubbly.
Watch closely so the chips don't burn.
- 5.
Top the hot nachos with Greek yoghurt, avocado, fresh coriander, and a squeeze of lime if desired. Serve immediately.
Serve with extra salsa on the side for even more flavour!
Estimated Nutrition (per serve)
Score Breakdown 78/100
Macro Split
Health Insight
A decent recipe nutritionally with some room for improvement. Small tweaks could push this into the top tier.
- Good fibre content (8g per serve) supports gut health and steady blood sugar.
- Low sugar keeps insulin response in check — great for metabolic health.
- Well-portioned calorie count (545 per serve) — right in the sweet spot for a main meal.
Solid protein at 26% of calories. A good balance for a regular meal.
Use an air-fryer-safe dish or line your basket with baking paper to prevent cheese from sticking. For extra protein, add extra black beans or lean mince.
From Lazy Steven