6oz.freshly shredded cheddar or Monterey jack cheese((about 1½ cups))
1jalapeno thinly sliced
1tablespoonfreshly chopped cilantro
sour cream for topping
Tear enough aluminum foil or parchment paper and insert it into your air fryer basket. Make sure to make it long enough to give yourself "handles" to pull when removing.
Form the foil or paper to the shape of your basket and place it on your counter top. Close your basket and preheat your air fryer to 375°F.
While preheating, layer half of your nachos onto the foil or parchment sheet. Sprinkle half of your cheese, chilis and beans. Add the rest of your nachos and add your beans, chilis and cheese on top.
When your air fryer is ready, carefully take the entire sheet of nachos using the "handles" and place it inside your basket and air fry for 2 minutes.
Take a peak when time goes off. If your cheese is not fully melted, pop back in for one more minute.
Using the handles, lift the nachos up out of the basket and place them directly onto your serving platter. If using parchment paper, I like to serve the nachos as is. (I think the paper looks nice). If using foil, slide the nachos off the foil using a long spatula.
Top your nachos with the tomatoes, jalapenos, scallions, a large dollop of sour cream and freshly chopped cilantro. Serve hot!
Make your own flourless white cheddar queso!Reheat your nachos for 2 minutes at 350 degrees F. If doubling this recipe, air fry in two batches.Other nacho toppings: