Open the grill! For a succulent and delectable pork meal, use this foil packet dish to seal in the Asian flavors.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
Ingredients
- cooking spray
- 2 ½ ounces thin corn tortilla chips
- ½ teaspoon taco seasoning
- 1 ¼ cups shredded pepper Jack cheese
- 1 tablespoon sliced black olives
- 6 grape tomatoes, halved
- 1 teaspoon chopped fresh cilantro
Instructions
- Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
- Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn’t melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don’t overcrowd the basket.
- Top cheese with olives and tomatoes and place basket in the air fryer.
- Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn’t burn. If necessary, add additional time until you reach your preferred crispness.
- Move nachos to a plate, garnish with chopped cilantro, and serve immediately.
- Use whatever kind of cheese you prefer. Don’t overload the tortilla chips to avoid soggy nachos.