Air fryer recipe · Mains
Baked Nachos Supreme
Corn chips loaded with beans, cheese and peppers, warmed till gooey.
- 8 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 180kcal
- 11.0 gprotein
- 14.4 gcarbs
- 9.1 gfat
- 3.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- corn chips3 cups
- cheese1 cup grated
- kidney beans3/4 cup, boiled or canned
- capsicum1/2 cup diced
- tomato1/2 cup diced
- onion1/3 cup diced
Method
Line the tin
Spread the corn chips in an even single layer in a small greased tin. A flat, even bed means the heat and the melting cheese reach every chip, so you do not get a cold, bare patch left in the middle.
Add the toppings
Scatter the kidney beans, capsicum, tomato and onion over the chips, then cover with the grated cheese. Keep the wet toppings light and well drained so the chips stay crunchy instead of turning soft and damp.
Keep it even
Press the toppings down gently so the cheese touches the chips and melts into them, holding everything together. Even spacing stops some spots from burning while others stay unmelted.
Melt and serve
Air fry at 170°C for 8 min until the cheese is fully melted and stringy and the chip edges are lightly toasted. Serve straight from the tin while hot, as the cheese firms up quickly once it starts to cool.
