
Mexican · 400°F · 16 min
Air Fryer Al Pastor Chicken Tacos
Achiote, pineapple and chile on boneless thighs. The air fryer gives you the caramelized edges of a trompo without the spit.
Air fryer nachos are the fast game-day snack when you want melty cheese without heating the big oven. Layer chips with shredded cheese and corn in the basket, melt at 375°F, then pile on guacamole, salsa and jalapeños at the table. Grate your own cheese for the smoothest melt.

Chips, cheese, toppings, more cheese on top. Layers help the heat reach the middle without burning the edges.
Pre-shredded cheese is coated with starch so it clumps in the bag. Freshly grated cheddar and mozzarella melt more evenly.
Cold sour cream, guacamole and fresh salsa go on after the cheese melts. Hot chips plus cold toppings is the point.
Prep 5 min · Cook 10 min · Total 15 min · 6 servings
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Line the air fryer basket with a paper liner. Layer half the chips, half the cheese and the corn. Repeat with the remaining chips and cheese, finishing with a layer of cheese on top.

Air fry at 375°F (190°C) for 8-10 minutes until the cheese is melted and lightly golden on top.

Carefully lift the liner out of the basket and slide nachos onto a platter. Top with guacamole, tomatoes, onion, jalapeños, cilantro and sour cream. Serve immediately.


Mexican · 400°F · 16 min
Achiote, pineapple and chile on boneless thighs. The air fryer gives you the caramelized edges of a trompo without the spit.

Indian · 375°F · 14 min
Spiced potato and pea filling in a thin pastry. Brushed with oil, they blister in the basket instead of swimming in ghee.

Levantine · 390°F · 14 min
Canned chickpeas, dried hard, tossed with spice. A snack that matches both 'air fryer chickpeas' and the vegetarian cluster.