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Dutch Oven Shredded Chicken Sliders

By 24 Comments

Put your Dutch Oven to work for this wonderfully easy BBQ Pulled Chicken. Classic in flavor with a tangy twist, and popular with all. This is an easy Dutch oven shredded chicken recipe that makes a great chicken slider. Your hungry party crowd will thank you.

And speaking of easy chicken dinner, don’t miss this recipe for Rotisserie Chicken Tacos.

Crockpot bbq chicken sandwich with corn on the con and yellow watermelon slices.

What You Can Expect From This Recipe

Bookmark, pin, copy and paste …we do it all the time to save recipes we want to try. But haven’t you run across a recipe that as soon as you lay eyes on it, there’s no need to even close out the screen because you know you’ve got to make it right away?

That’s what happened to me when I this recipe for Dutch Oven Shredded Chicken over at Penny’s Lake Lure Cottage Kitchen.

This is one of those perfect recipes when you need to feed a crowd. One pot Dutch Oven easy, full of sweet and tangy flavor, I can’t imagine anyone turning up their nose at this one. It’s perfect.

I like to serve Dutch Oven Shredded Chicken as sliders. Who can argue with little hand held pulled chicken sliders topped with a scoop of coleslaw? Easy to eat and easy on the palate.

In a nutshell, Dutch Oven shredded chicken tossed in a lively BBQ sauce is piled into soft buns and smothered with creamy coleslaw for some delicious sandwiches. Let your Dutch Oven do all of the work and to please that crowd.

Ingredients to make bbq chicken sliders.

Ingredients You’ll Need

You’ve probably got all the ingredients on hand to make Dutch Oven Shredded Chicken.

  • A combination of boneless skinless Chicken Breasts and Chicken Thighs: You can use all breast meat or all thigh meat. I’ve made it with all chicken breasts, or a combo. Both work well.
  • Pineapple Juice
  • Hot Sauce: Your favorite brand.
  • Ketchup
  • Onion: Sweet onion or yellow onion is recommended.
  • BBQ Sauce: Your favorite brand.
  • Brown Sugar: Either light brown sugar or dark brown sugar will work here. Dark Brown Sugar will give you a richer molasses -ish flavor.
  • Apple Cider Vinegar
  • Worcestershire Sauce
  • Slider Buns

Ingredient Subs and Swaps

  • Pineapple Juice: I recommend using pineapple juice for this recipe, but if you want, substitute orange juice.
  • Vinegar: You can use about any type of vinegar here. White vinegar will work just fine, a red-wine vinegar would be a good choice, and if you have Sherry Vinegar, give that a try. Sherry vinegar will bring a special and beautiful rich flavor.
  • Buns: The end flavor of this bbq chicken is a sweet one, so I usually choose regular slider buns. But for a sweeter experience, Kings Hawaiian Slider buns would be a popular choice.

Choose bone in chicken. Whenever a bone is involved, there’s more flavor involved. It will just make the task of shredding the chicken a little bit more time intensive.

Step by Step Instructions – It’s SO Easy

Let your Dutch Oven do the work for you by simply adding boneless skinless chicken and bbq sauce, voila = easy Dutch Oven pulled chicken.

Making bbq sauce for bbq chicken sliders.
Sauce for bbq chicken sandwiches.
  1. Step 1: Add pineapple juice, hot sauce, ketchup, bbq sauce, brown sugar, vinegar and Worcestershire sauce to a small bowl.
  1. Step 2: Using a fork or a whisk, mix and stir until well blended.
Dutch Oven Pulled Chicken with onions on top.
Adding bbq sauce to Dutch oven pulled chicken.
  1. Step 3: Add the chicken breasts and quartered onions to the Dutch Oven.
  1. Step 4: Pour in the BBQ Sauce mixture. Cook 1 ½ hours, covered.
Shredded chicken to make shredded bbq chicken sandwiches.
  1. Step 5: Remove the cooked chicken to a cutting board or sheet pan. Using two forks, shred the chicken for the pulled chicken sliders. Shred small enough to fit on a slider bun. Add about a cup of the sauce from the Dutch Oven and stir well.

Question You May Have?

Can I Cook This Is The Crockpot?

Yes, Unfortunately this is not a dump it and leave it type of meal to cook all day for when you get home from work. Unlike tougher pieces of meat like a pot roast, you can over-cook chicken breasts. Even though they’re swimming in liquid, cooking chicken breasts too long will result in a dry texture. Don’t cook the chicken more than 4 hours.

Can I Use Rotisserie Chicken?

If you’re short on time, rotisserie chicken would be a good option for pulled chicken sliders. Just place the bbq sauce ingredients into a medium saucepan. Simmer the bbq sauce for about 15 minutes so that it will blend flavors and thicken. Add the shredded chicken and heat through.

Can I Use Frozen Chicken For This Recipe?

Absolutely not. Unless you want to risk salmonella poisoning. Only used thawed chicken for Dutch Oven pulled chicken. Why? Frozen chicken will not likely reach the temperature of 165 within the “safe window” of time in the Dutch Oven. It’s just too risky.

What Kind Of BBQ Sauce Is Best For Dutch Oven Pulled Chicken?

That’s completely up to you. Use your favorite brand. For us, I usually grab Stubbs Brand. For a very special treat, make your own bbq sauce like I do for BBQ Meatballs. It’s totally scrumptious.

Pro Tip: Some chicken breasts are injected with a water solution for “plumping” reasons. If you have purchased these you will find it swimming in liquid once it’s cooked. Purchase high quality chicken breasts (recommended) for this recipe. You’ll find the chicken at Whole Foods or reputable quality butcher shops are natural without injected liquids. The end result will be a chicken cooking in natural juices.

What Goes With Dutch Oven Shredded Chicken?

In a perfect world, we’d have access to fresh grown sweet corn and watermelon year round. Here are some other side dish ideas if you’re making this recipe during Winter months.

Topping Ideas

Coleslaw seems like a natural for a traditional topping for these bbq shredded chicken sliders. I’m picky about coleslaw and like this Bobby Flay Coleslaw Recipe. But have some fun and offer guests a selection of toppings.

  • Smashed avocado.
  • Dill pickles or spicy pickles.
  • Slices of fresh or pickled jalapeno.
  • Red Onion. Even though you have cooked onion in the cooked bbq sauce, a slice of red onion for a topping will add a nice crunch and bold flavor.
  • If you want to add a creamy topping experience, consider a drizzle of Jalapeno Aioli.
BBQ chicken sliders with different toppings.

If you’re looking for an incredibly easy shredded chicken recipe to feed a crowd, consider this Dutch Oven version. It’s such a great recipe for feeding a football crowd, or to take to a pot luck gathering.

It’s an easy sliders recipe that is guaranteed to wow that crowd.

BBQ Dutch oven shredded chicken sliders.
Print Recipe
5 from 2 votes

Dutch Oven Shredded Chicken Sliders

Put your Dutch Oven to work for these wonderfully easy BBQ Chicken Sliders. Classic in flavor with a tangy twist, and popular with all. This is an easy sliders recipe to feed that party crowd. Dutch Oven Pulled Pork is a tasty way to feed that hungry crowd.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 16 sliders
Calories: 213kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups ketchup
  • ½ cup barbecue sauce
  • ¼ cup brown sugar
  • ¼ cup pineapple juice
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons cider vinegar
  • Tabasco sauce to taste abut 4 shakes for us
  • 1 teaspoon garlic powder
  • 3 pounds Boneless skinless chicken breasts or a combo of boneless thighs and breasts
  • 2 medium onions peeled and cut into fourths
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly ground black pepper
  • 16 Slider buns

Instructions

  • Preheat oven to 350 degrees.
  • Mix sauce ingredients and set aside.
  • Spray inside of Dutch Oven with cooking spray. Add chicken pieces and quartered onions. Pour sauce over chicken and onions.
  • Cook chicken for 1 ½ hours. Remove chicken from Dutch Oven and shred with two forks.
  • Add about a cup of the sauce from the Dutch Oven to the shredded chicken. If there's not too much liquid in the pot, return the meat to the pot and set on warm. Serve on heated or grilled buns with coleslaw or guacamole.

Notes

Pro Tip: Some chicken breasts are injected with a water solution for “plumping” reasons. If you have purchased one of these you will find it swimming in liquid once it’s cooked. Which means the bbq sauce will be much thinner and diluted in flavor. Purchase high quality chicken breasts (recommended) for this recipe. You’ll find the chicken at Whole Foods or reputable quality butcher shops are natural without injected liquids. The end result will be a chicken cooking in natural juices.
Can you place frozen chicken breasts in the Dutch Oven? Absolutely not. Unless you want to risk salmonella poisoning. Only used thawed chicken for any chicken recipe. Why? Frozen chicken will not likely reach the temperature of 165 within the “safe window” of time in the oven. It’s just too risky.

Nutrition

Serving: 1slider | Calories: 213kcal | Carbohydrates: 32g | Protein: 15g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 378mg | Potassium: 336mg | Fiber: 2g | Sugar: 15g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

Dutch Oven Shredded Chicken Sliders … They’re Whats For Dinner

Avocado Mango Salad with Blue Cheese

By 6 Comments

This Avocado Mango Salad recipe is delightful with fresh ingredients and irresistible textures. Topped with blue cheese and bacon bits, a honey lime jalapeno dressing sends this one over the top. It’s simply a salad you won’t forget.

Avocado Mango Salad with blue cheese and bacon.

Why Is This Avocado and Mango Salad So Good?

This is a Rick Bayless salad recipe that I’ve been making for years. It’s a beautiful Mexican themed salad that pairs well with about any entree.

  • This salad is tropical, bright and lively drizzled with a jalapeno pepper, lime dressing.
  • The savory aroma of garlic and a hint of sweetness from honey combined with salty bacon and bold tangy blue cheese makes this a very compelling salad.
  • The textures are a combination of buttery, creamy and crisp.

I adore mangos on so many levels. Puree’d as a base for a Jamaican themed Mango Dressing, or simply sliced over cottage cheese for a healthy snack.

If you’re like me and can rarely walk by those huge bins of bright colored mangoes without picking up a couple, this avocado mango salad will be a great way to enjoy them.

Tip: Choose a ripe sweet mango to make the most of the flavors here.

Ingredients You’ll Need

Ingredients to make avocado mango salad.
  • Butter Lettuce: Butter lettuce is a type of green lettuce related to Boston Lettuce. It has a soft leafy texture that feels like it’s melting in your mouth. The flavor is mild with somewhat of a sweet nuance.
  • Ripe Mango
  • Ripe Creamy Avocado
  • Jalapeno Pepper
  • Bacon
  • Garlic
  • Limes, for juice and garnish.
  • Blue Cheese: Choose a soft blue cheese, like Maytag.
  • Olive Oil, either virgin or extra virgin olive oil works well here.
  • Honey

Ingredient Swaps and Subs

  • Lettuce: Substitute Romaine lettuce or Red Leaf Lettuce.
  • Cheese: Crumbled goat cheese is a good stand-in or try Mexican Queso Fresco.

Questions You May Have

How To Pick A Ripe Mango?

Mangoes are best when they’re ripe. Some mangoes change color when they’re ripe, but the most common mango found in our markets is the Tommy Adkins which keeps its green and red coloring throughout its shelf life. It’s ripe if it’s somewhat flexible with a gentle squeeze and has a sweet smell at the stem end.

How Do You Peel and Slice A Mango?

What a job! But it’s worth every single curse word muttered. First of all, don’t peel the mango before you try to slice it. The flesh is too slimy to handle. And then follow these instruction on Mango.org.

How Do You Choose An Avocado For Slicing?

Ripeness is best determined by pressure not the color of the avocado. Press down on the avocado with your thumb. A good one will have a little give rather than feeling like you’re pressing against a wall. If your thumbprint stays indented or the flesh feels squishy, skip it, as it’s likely overripe. Overripe avocados simply won’t slice well for a salad. Save them to make guacamole

Can I Make This Salad Ahead Of Time?

Unfortunately, aside from preparing the vinaigrette ahead of time, this isn’t a great “make ahead” recipe. It’s so easy to throw together, it’s best to assemble right before serving. If made ahead, the avocado will turn color. You can assemble all ingredients on individual plates and refrigerate covered with plastic wrap, then add the avocado at the last minute, but that seems like more work than it’s worth.

Avocado Tip: Cold air is an avocado’s best friend. Store avocados in the refrigerator to keep them from further ripening. However, If you have a harder underripe avocado, leave it at on the counter at room temperature to ripen.

OXO Tool to slice mangoes for mango cream cheese stuffed french toast

Tip: Purchase a Mango slicer. It works like a charm to slice the flesh away from the pit. Once the two halves are separated, use a sharp knife to cut the flesh into slices. I’ve hardly mangled a mango since I purchased mine.

Step by Step Instructions – It’s Easy

Prepare The Honey Lime Vinaigrette

Cooking sliced jalapeno peppers and garlic cloves in olive oil.
  • Step 1: Heat a small fry pan over medium high heat. Once the oil is hot, add the jalapeno slices and whole garlic cloves. Cook until jalapeno slices are starting to soften and garlic is starting to brown. About 4 – 5 minutes.
Ingredients for honey lime dressing in food chopper.
How to make honey lime dressing in a food chopper.
  • Step 2: Scrape all of the ingredients from the saucepan into a food chopper or food processor. Add honey and ½ teaspoon salt and lime juice. Blend until smooth.
How to make an avocado mango salad.
  • Step 3: Build the salad. Place three leaves of butter lettuce on a plate. Alternate slices of avocado and mango over the lettuce. Sprinkle with bacon bits, and crumbles of blue cheese. Garnish with rings of jalapeno pepper and lime wedges. Drizzle with honey lime dressing. A bit of freshly ground black pepper is always welcome. Enjoy.

What To Serve with Avocado Mango Salad

Variations

  1. Bacon can be replaced with flaked smoked salmon or trout.
  2. Top with grilled chicken breast for an entree salad.
  3. Leave out the bacon to make the salad vegetarian, or replace it with pan-grilled onion slices.
  4. The luscious texture of mango works well with avocado, but so would ripe peach or nectarine.
  5. The jalapeno could be replaced by hot ground red chile (like New Mexico Chimayo Chile)—sprinkle it over the salad rather than blending it with the dressing.
  6. Over-the-Top Crab-Avocado-Mango Salad: Sprinkle a generous portion of crab meat over the avocado mango salad before drizzling with dressing.
  7. Sprinkle with toasted pepita seeds.
  8. Chopped cilantro is always welcome.

This avocado mango salad is one I can never get enough of. Fresh, vibrant and just eating it makes me feel healthy and energetic.

The dressing is light and bright. Made with olive oil and beautifully seasoned with honey, lime juice, garlic and jalapeno. It’s a fresh topping for the tender butter leaf lettuce and a perfect flavor for this mango avocado combo.

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever. And don’t miss my Salad Category, you’ll find lots of healthy meal options, including the most popular on my site for Taco Salad Made with Catalina Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Avocado Mango Salad with blue cheese and bacon.
Print Recipe
5 from 2 votes

Avocado Mango Salad with Bacon and Blue Cheese

Avocado Mango Salad, Fresh ingredients, beautiful textures and awesome flavors.  Buttery and tropical, keep reading to see what all the fuss is about.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican Fusion
Diet: Gluten Free
Servings: 4
Calories: 590kcal
Author: Lea Ann Brown

Equipment

  • Food Processor or food chopper

Ingredients

  • 4 slices bacon
  • ½ cup fresh lime juice about 4 limes
  • ⅓ cup olive oil
  • 2 cloves garlic peeled
  • 1 small jalapeno stemmed, seeded, sliced
  • 1 tablespoon honey
  • Salt to taste
  • 1 large Butter Lettuce Boston or Bibb Lettuce. Leaves separated
  • 2 large ripe avocados peeled and sliced
  • 2 ripe mangoes peeled and sliced
  • ¾ cup Blue Cheese Gorgonzola, or queso fresco works great here

Instructions

  • Cook the bacon slices your preferred method. Either in the oven, stovetop in a skillet or between a double layer of paper towels on a microwavable plate. Microwave on high for 2 ½ to 3 ½ minutes, until crispy.
  • Heat a small skillet over medium heat and add the oil. Add the garlic cloves and sliced jalapeno chile. Cook, stirring regularly, until the garlic is soft and lightly browned, about 5 minutes.
  • Scrape the oil, garlic and jalapeno into the blender or food chopper or food processor. Add the honey, lime juice and ½ teaspoon salt. Process until smooth. Taste and season with more salt if you think necessary. (It should be highly seasoned.)
  • Divide the lettuce between 4 dinner plates. Pit and the avocados, scoop flesh from the skin and cut it into slices. Cut the flesh of the mango from the pit. Peel, and slice to match the avocado pieces. 
  • Arrange the avocado and mango in the center of the lettuce. Drizzle everything with the dressing, then sprinkle with the cheese. Crumble the bacon over the top, and the salad is ready to serve.

Notes

A Few Simple Riffs: Bacon can be replaced with flaked hot-smoked salmon, trout or other fish.
Leave out the bacon to make the salad vegetarian, or replace it with pan-grilled onion slices.
The luscious texture of mango works well with avocado, but so would ripe peach or nectarine.
The green chile could be replaced by hot ground red chile (like árbol)—sprinkle it over the salad rather than blending it with the dressing.
Crumbled goat cheese is a good stand-in for Mexican queso fresco.
Over-the-Top Crab-Avocado-Mango Salad: Sprinkle a generous portion of crab over the avocado and mango before drizzling with dressing.

Nutrition

Calories: 590kcal | Carbohydrates: 33g | Protein: 11g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 447mg | Potassium: 832mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1645IU | Vitamin C: 62mg | Calcium: 167mg | Iron: 1mg

Avocado Mango Salad … It’s What’s For Dinner

This recipe for avocado mango salad was first published January of 2019 and updated August 2022 with new photos and step by step instructions.

Cherry BBQ Sauce Recipe For Chicken

By 31 Comments

This is an easy Cherry BBQ Sauce recipe using cherry preserves. The preserves combined with Port wine, citrus, cinnamon and cloves brings a tart, sweet, sticky and savory glaze to grilled chicken.

Homemade cherry bbq sauce in a glass bottled.

A wonderful twist on traditional BBQ sauce. Cherry bbq sauce is layered with flavors that will truly impress. As you savor each bite, you’ll start thinking about everything in sight that you could possibly drizzle this on. 

Tart, sweet, sticky AND savory, it would be a perfect pair with duck or pork. Our first introduction was on some cinnamon cured smoked chicken.

This Cherry BBQ Sauce is simply an awesome Summer recipe. It’s easy to make and with natural flavors that shine, I can’t imagine a bottled cherry BBQ sauce that can come close in flavor.

Let’s take a look.

Ingredients you’ll need:

Ingredients to make cherry bbq sauce.
  • Ruby Port
  • Chicken Broth
  • Cherry Preserves
  • Spices: Red Pepper Flakes, Cinnamon and Ground Cloves.
  • Sweet Chili Sauce: Found on the Asian aisle.
  • Orange Marmalade
  • Corn Starch: For thickening.
  • Oranges and Lemons: For both the juice and zest.

Ingredients Swaps and Subs

  • Ruby Port will bring a rich deep fortified wine. If you happen to have a Tawny Port on hand, it most certainly will fill in for the Ruby Port. You can also substitute a rich red wine. Shiraz would be an excellent choice here, or Chianti or Merlot. If you want to make this without alcohol, just increase the amount of chicken broth.
  • Corn Starch: Substitute rice flower or arrowroot powder.
  • Orange Marmalade: Substitute ¼ cup of frozen orange juice concentrate.

Step by Step Instructions

How to make homemade cherry barbecue sauce.
Making a cornstarch slurry for homemade cherry bbq sauce.
  • Step 1: Combine chicken broth, cherry preserves, orange juice, lemon juice, zests, cinnamon and cloves in a saucepan and mix well. Bring to a boil over medium-high heat. Simmer for 8 minutes or until mixture is reduced to 1 ½ cups. Stirring occasionally.
  • Step 2: Whisk the port and cornstarch in a small bowl until blended.
  • Step 3: Whisk the port/cornstarch mixture, orange marmalade and chili sauce into the broth mixture. Bring to a simmer over medium heat, whisking constantly. Simmer for five minutes or until the flavors blend and the sauce is slightly thickened. Season with red pepper flakes, salt and pepper. Done!

How To Use This Cherry BBQ Sauce Recipe For Chicken

Cherry BBQ Sauce will go very well with lamb or pork. However, our tradition is to serve with chicken on the grill. For this Cinnamon Cured Smoked Chicken to be exact.

A simple chicken brine will bring this recipe to greatness.

Citrus brine for grilled chicken.

Chicken Brine Recipe

  • 4 cups water
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 8 bone-in skin-on chicken thighs
  • 4 chicken drumsticks
  • 1 small onion, thinly sliced
  • 2 thin lemon slice and 2 thin orange slices. Just use slices from the oranges and lemons from the cherry bbq sauce.
  • ½ teaspoon cinnamon
  • 2 cups cherry wood chips

How To: Whisk water, salt and brown sugar in a large bowl until the brown sugar dissolves. Add the chicken, onion, lemon and orange slices, and cinnamon. Marinate, covered with plastic wrap, in the refrigerator for one to three hours. Do not marinate longer than three hours.

Adding Cherry Wood Smoke Flavor to Grilled Chicken

Soaking cherry wood chips for grilled chicken.
Cherry wood chips in tin foil for grilled chicken.

I am in no way an accomplished “smoker” but it’s so easy to add a smoked nuance to grilled chicken. And by using your gas grill.

Purchase a bag of cherry wood chips.

  • Combine the wood chips with enough water to cover in a bowl. Let stand for one hour and then drain.
  • Preheat grill on medium high heat. Place wood chips in a foil packet and don’t seal the top.
  • Place the packet under gas grill grates or on the coals (if using a charcoal grill) five minutes before grilling process begins and cover the grill.
  • Drain the chicken, discard marinade. Grill chicken for 10 minutes. Turn chicken over and grill another ten minutes. Turn the chicken again this time basting a few times and cook for five minutes. Turn chicken again and cook another five minutes, basting with the Cherry BBQ Sauce. Chicken should be grilled through and an instant read meat thermometer should read 165 degrees.

Pro Tip: Once you drain the chicken and discard the marinade, use a paper towel and pat the chicken pieces dry. This will insure that once those dryer chicken pieces hit those hot grill grates that they’ll immediately start the searing and browning process.

Grilled chicken basted in cherry bbq sauce.

Cherry BBQ Sauce FAQ’s

How Long Will This Keep?

Store any unused bbq sauce in the refrigerator in an air-tight container for up to a week.

How Do I Use This BBQ Sauce?

Aside from chicken, this Cherry BBQ Sauce would make a delicious sauce for beef ribs, pork ribs, or grilled lamb chops. Try serving an appetizer of meatballs drizzled with this sauce = wow.

Can I Make This Spicy?

Cinnamon and cloves are a natural combo for spicy Southwestern cuisine. If you want to make this a spicy version, add 1 teaspoon of New Mexico Chile Powder of Ancho Chili Powder.

Recipe for Cherry BBQ Sauce

I hope you’ll give this Cherry Barbecue Sauce a try. It’s simply a wonderful cherry sauce for grilled chicken, and will give you a pleasant change from the expected traditional BBQ sauce.

And if you’re looking for even more grilling ideas, don’t miss my Grilling Category, you’ll find lots of great Summer recipes including the most popular on my site for Italian Flank Steak.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cherry bbq sauce with grilled chicken thighs and legs.
Print Recipe
5 from 2 votes

Cherry BBQ Sauce Recipe For Chicken

A delicious twist on traditional BBQ sauce.
Prep Time15 minutes
Cook Time15 minutes
Course: Condiment
Cuisine: American
Servings: 4
Calories: 163kcal
Author: Lea Ann Brown

Ingredients

  • For The Cherry BBQ Sauce
  • 1 cup chicken broth
  • ⅓ cup cherry preserves
  • ⅓ cup orange juice
  • ¼ cup lemon juice
  • ½ teaspoon grated lemon zest
  • ½ teaspoon grated orange zest
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ Cup ruby port
  • 2 teaspoon cornstarch
  • ¼ Cup orange marmalade
  • 1 Tablespoon chili sauce
  • ⅛ teaspoon red pepper flakes
  • Salt and pepper to taste
  • For The Cinnamon Cured Smoked Chicken
  • 4 cups water
  • ¼ cup kosher salt
  • ¼ cup brown sugar light or dark
  • 8 chicken thighs bone in, skin on
  • 4 chicken drumsticks
  • 1 small onion thin sliced
  • 2 thin lemon slice and 2 thin orange slices.
  • ½ teaspoon cinnamon
  • 2 cups cherry wood chips

Instructions

  • Combine the broth, preserves, orange juice, lemon juice, zests, cinnamon and cloves in a saucepan and mix well. Bring to a boil over medium-high heat. Boil for 8 minutes or until mixture is reduced to 1 ½ cups. Stirring occasionally.
  • Whisk the port and cornstarch in a small bowl until blended.
  • Whisk the port/cornstarch mixture, orange marmalade and chili sauce into the sauce mix in the sauce pan.
  • Bring to a simmer over medium heat, whisking constantly. Simmer for 5 minutes or until the flavors blend and the sauce is slightly thickened.
  • Season with red pepper flakes, salt and pepper. Serve warm or at room temperature.
  • For The Grilled Chicken
  • Combine the wood chips with enough water to cover in a bowl. Let stand for one hour and then drain.
  • Preheat grill on medium high heat. Place wood chips in a foil packet and don't seal the top.
  • Place the packet under gas grill grates or on the coals (if using a charcoal grill) five minutes before grilling process begins and cover the grill.
  • Drain the chicken, discard marinade. Grill chicken for 10 minutes. Turn chicken over and grill another 10 minutes. Turn the chicken again this time basting a few times and cook for 5 minutes. Turn chicken again and cook another 5 minutes, basting with the cherry bbq sauce. Chicken should be grilled through and an instant read meat thermometer should read 165 degrees.

Nutrition

Calories: 163kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 140mg | Fiber: 1g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 25mg | Calcium: 17mg | Iron: 1mg

Cherry BBQ Sauce Recipe For Chicken …It’s What’s for Dinner.

This recipe was first published May of 2012 and updated August of 2022 with new photos and step by step instructions.

How To Make A Mexican Tostada

By 38 Comments

Learn how to make a Mexican tostada “great” by using the right textures and ingredients. Tostadas … fast, fun, fresh and infinitely versatile. And learning how to make a homemade tostada shell will turn that tostada experience into a true fiesta.

How to make a tostada with refried beans, chorizo, cheese and smashed avocado.

Many years and many tostadas later, I’m still hooked and think they’re about the best Mexican food going.

With that beautiful warm tortilla shell, it seems you could throw about anything on it and have a good snack.

But it should be a great snack. How to make a tostada a great tostada? It starts with homemade tostada shells. And ends with a good mix of ingredients that will insure a pleasant eating experience.

How many times have you made a tostada just to have the ingredients fall all over the plate or yourself and make a total mess. Build that tostada right by using ingredients that will stay put!

A great Mexican tostada is made snug and compact with texture and flavors to make a tostada manageable.

Why This Recipe Works: This tostada meets all of the criteria for greatness with a creamy layer of beans, melted cheese and chorizo.

Let’s take a look.

Ingredients You’ll Need

Ingredients To Make The Best Tostada.
  • Start with layer of something soft and creamy. Our choice is always refried beans.
  • Add savory seasoned protein of any kind. Our favorite is cooked ground chorizo.
  • And, of course, shredded cheese. Any hard cheese like cheddar is a good choice as it will shred well and melt well.
  • Avocado: I like to keep in simple with simple smashed avocado. Just use the back of a fork to smash it to a creamy consistency. Add a little salt or my Southwest Spice Blend for seasoning.
  • A good quality tostada shell.

Easy enough, right? And this formula leaves us with an endless lineup of combinations.

Variations

  • Soft and Creamy: Replace refried beans with black beans or pinto beans that have been drained and warmed.
  • Protein: Cooked and seasoned ground chicken, ground beef seasoned with taco seasoning. A stewed saucy meat is a good candidate for staying on that shell while eating. Try a Beef Machaca tostada. Want to keep it vegetarian? Omit the meat and just enjoy a bean, cheese, avocado tostada.
  • Cheese: Use any cheese that will melt well. Monterey Jack, Muenster and Pepper Jack will work well here.
  • Add some acid: I’ve gotten in the habit of serving any Mexican recipe with a wedge of lime. A quick squeeze will send it over the top with brightness. Another option is a dollop of your favorite salsa. Or Pico de Gallo is also a great choice.
  • Favorite Toppings: If you want, add a dollop of guacamole in place of the smashed avocado. A spoon full of sour cream, or Mexican Crema is also a good choice.
  • What To Avoid: Tostadas are always a bit messy, but you don’t want it’s entire contents to fall off. Avoid chopped avocado, big chunks of meat, or large pieces of lettuce. If you want to add lettuce or cabbage, make sure it’s very finely chopped.

How To Make a Tostada Shell

How to make homemade tostadas shells? This is a method for making tostada shells using store purchased soft corn tortillas.

Easy way to make homemade tostada shells for homemade tostadas

Making your own homemade Tostadas shells using store bought soft corn tortillas takes just a few minutes.

  • It starts with a good tortilla
  • Corn, of course. Yellow corn tortillas or white corn tortillas will work.
  • That’s cooked just chewy enough not to crumble in your hands
  • And one that stays crisp for the duration.

Oven Baked Tostada Shells

  • Preheat oven to 400 degrees.
  • Lay soft corn tortillas on a baking sheet.
  • Lightly brush both sides with vegetable oil, olive oil or even cooking spray will work.
  • Sprinkle with light dusting of salt and chile powder.  I like to use Chimayo Chile Powder, or Ancho chile powder works great also.
  • Slide them into the oven and bake for about 3 minutes.
  • Turn them over, repeat salt, and chile powder and cook 3 minutes longer or until crispy.

How To Make A Tostada Shell Stove Top

  • Heat 1 cup vegetable oil in an 8 inch skillet over high heat until it bubbles vigorously when the edge of the corn tortilla touches it’s surface.
  • Fry 1 tortilla at a time, turning once using tongs. Fry until it’s crispy, puffed in places and deeply golden brown, about 1 minute per side.
  • Transfer the tostada to to a sheet pan lined with paper towels. Repeat wit the remaining tortillas.
  • A cup of oil will make about 8 tostada shells.

Pro Tip: Homemade baked tostada shells are best eaten as soon as they’re cooked. So be sure you have all of your tostada ingredients ready to assemble.

How To Build a Mexican Tostada

Two tostada shells topped with refried beans.
  1. Step 1: How to make tostadas in the oven? Build tostadas directly on the baking sheet you’ll use to cook them in the oven. We’ll start with the creamy layer. Using a fork, smear warmed refried beans on the tostada shell. Canned refried beans will work well here, or use homemade refried beans.
Homemade tostadas with refried beans and cheese.
  1. Step 2: Add grated cheese on top of the refried beans.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

How to make a tostada with refried beans, cheese and chorizo.
  1. Step 3: Add cooked chorizo. Adding a ground meat such as chorizo, taco hamburger meat, or ground cooked chicken will make a better tostada than chunks of meat like shredded chicken or shredded beef. The ground beef mixture will simply stay on the tostada better.
  2. Step 4: In a 400 degree oven, cook the tostadas until the cheese is nice and melted. This should take less than 5 minutes.
Homemade tostada with refried beans, cheese and chorizo.
  1. Step 5: Plate the hot tostadas and add a dollop of smashed avocado. Using smashed avocado rather than avocado chunks will make for a less messy tostada. Cubed avocado will have a tendency to fall off when you eat the tostada.
  2. Step 6: We like to garnish with slices of fresh jalapeno, cilantro and crumbled Cotija cheese.
How To Eat A Tostada?

Pick them up and eat them with your hands. It’s the only way. A knife and fork will only make a mess.

Can I Use Flour Tortillas For Tostadas?

Traditionally, tostadas are made with crispy corn tortillas. However you can prepare flour tortillas for tostadas by brushing the tortillas with oil, then placing topping on top and then baking. See this post for flour tortilla pizzas for step by step instructions.

Are Tostadas Gluten Free?

Corn tortillas are naturally gluten free, and if you follow this tostada recipe using refried beans, meat and cheese … yes they are gluten free.

Make Ahead Tostadas

To make ahead, simply have everything stored in the refrigerator. When ready to make the tostadas, warm the meat and beans in the microwave and then assemble and bake the tostadas.

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of great recipes, including the most popular on my site for Hatch Green Chile with Pork.

You Might Also Like:

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

How to make a tostada with chorizo, refried beans and toppings.
Print Recipe
5 from 2 votes

How To Make A Mexican Tostada with Refried Beans, Cheese and Chorizo

Learn how to make a tostada "great" by using the right textures and ingredients. And learning how to make a tostada shell will turn that tostada experience into a fiesta.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Mexican
Cuisine: Mexican
Servings: 6
Calories: 646kcal
Author: Lea Ann Brown

Ingredients

  • 6 tostada shells
  • 1 pound chorizo Bulk, cooked.
  • 8 ounces cheddar cheese grated
  • 15 ounces refried beans canned, or about 1 ½ cups homemade refried heans
  • 2 avocados smashed
  • 1 cup salsa
  • ½ cup Mexican queso cheese

Instructions

  • To make homemade tostada shells in oven: Preheat oven to 400 degrees. Brush both sides of tortillas with olive oil. Sprinkle with salt and a dusting of chile powder. Arrange in a single layer on a baking sheet. Bake for 3 minutes, flip, add more salt and chile powder and bake for additional 3-5 minutes. Or until the shells are crispy. Once tortillas are done baking, begin to assemble tostadas. Oven baked tostada shells are best served right out of the oven, so while tortillas are baking make sure all toppings are ready to go.
  • How to make tostada shells stovetop: Heat 1 cup vegetable oil in an 8 inch skillet over high heat until it bubbles vigorously when the edge of the corn tortilla touches it's surface.Fry 1 tortilla at a time, turning once using tongs. Fry until it's crispy, puffed in places and deeply golden brown, about 1 minute per side. Transfer the tostada to to a sheet pan lined with paper towels. Repeat wit the remaining tortillas.A cup of oil will make about 8 tostada shells.
  • In a fry pan, cook the chorizo until nice and crispy and cooked through.
  • For The Beans: Place beans in a microwave safe dish. Gently heat. Set aside and keep warm.
  • Grate the cheese and set aside.
  • Build that Tostada: Spread each tortilla with 2 – 3 tablespoons of refried beans. Top each tostada with about ¼ cup of grated cheese. Carefully add the cooked chorizo to the top of the cheese.
  • Bake the tostadas in the 400 degree oven until the cheese is nice and melted. All oven vary, but this should take less than 5 minutes.
  • Toppings: Smashed avocado or guacamole. Rings of fresh jalapeno pepper, or pickled jalapeno slices. A dollop of sour cream, or crumbled cotija cheese.

Notes

Use store bought tostada shells if you don’t want to make your own.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience.
Variations
  • Soft and Creamy: Replace refried beans with black beans or pinto beans that have been drained and warmed.
  • Protein: Cooked and seasoned ground chicken, ground beef seasoned with taco seasoning. A stewed saucy meat is a good candidate for staying on that shell while eating. Try a Beef Machaca tostada. Want to keep it vegetarian? Omit the meat and just enjoy a bean, cheese, avocado tostada.
  • Cheese: Use any cheese that will melt well. Monterey Jack, Muenster and Pepper Jack will work well here.
  • Add some acid: I’ve gotten in the habit of serving any Mexican recipe with a wedge of lime. A quick squeeze will send it over the top with brightness. Another option is a dollop of your favorite salsa. Or Pico de Gallo is also a great choice.
  • Topping: If you want, add a dollop of guacamole in place of the smashed avocado. A spoon full of sour cream, or Mexican Crema is also a good choice.
  • What To Avoid: Tostadas are always a bit messy, but you don’t want it’s entire contents to fall off. Avoid chopped avocado, big chunks of meat, or large pieces of lettuce. If you want to add lettuce or cabbage, make sure it’s very finely chopped.
 

Nutrition

Calories: 646kcal | Carbohydrates: 28g | Protein: 29g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 2033mg | Potassium: 518mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 8mg | Calcium: 381mg | Iron: 3mg

This post was originally published January of 2013 and updated July, 2022.

Simple Air Fryer Nachos

By 2 Comments

Get ready to upgrade your nacho game with these delicious and crispy air fryer nachos! Classic simple, no mess with Tex-Mex toppings of cheese, refried beans and jalapeños. Nachos in the air fryer, will change your nacho loving world. You’ll get perfectly melted cheese and crispy chips every time, making these nachos a crowd-pleasing snack or appetizer. Forget those messy mountains of hard to eat nachos, and take your snack game to the next level!

Air Fryer Nachos on a white Le Creuset Serving platter with salsa and sour cream.

Table of contents

These air fryer nachos are simple in flavor with a bite of heat from a fresh jalapeno, creamy with refried beans, and cheesy with grated cheddar.

Nachos have always been a wildly popular appetizer. And a popular style is to heap as many ingredients as possible on a pile of chips for a big showy display. Commonly referred to as “loaded nachos”.

No matter what recipe or method I’ve tried, the end result is chips mingled in that pile that are simply bare of ingredients, or soggy because too much salsa landed their way.

That version can end up as a tangled mountain where nachos are hard to serve and messy to eat.

Enter the single serve nacho experience.

Your guests will appreciate these easy to eat nachos. And you’ll appreciate the ease in making nachos in the air fryer.

Simplify the process by placing a ingredients on a single chip so each and every chip carries that cheesy crispy texture. Not to mention a single, easy to eat bite of nacho that’s pure in flavor.

And to make things ever better, serve these nachos with a bowl of salsa for dipping.

And why not use your air fryer for an even crispier version. Air fryer nachos turn out crispy, cheesy and and are a no-mess alternative.

Ingredients You’ll Need

Let’s take a look.

Ingredients to make air fryer refried beans.
  • Tortilla Chips. Your favorite brand. Round or triangle shape.
  • Refried Beans. Canned, makes this an easy fix.
  • Grated Cheddar Cheese.
  • Slices of fresh Jalapeno Pepper.
  • Salsa, your favorite brand.

Swaps and Substitutions

  • Tortilla Chips: We like to use round tortilla chips. Tortilla triangles will also work well.
  • Refried beans: Make this an easy fix by using your favorite brand of canned refried beans. Using Instant Pot Refried Beans make this an extra special treat. Or switch out pinto bean refried beans for black bean refried beans.
  • Grated Cheese: Medium cheddar is our choice for nachos, but choose white cheddar, pepper jack cheese or even Muenster. Muenster is a great melting cheese and used in many Mexican recipes, like tamales.
  • Salsa: Any purchased salsa will work for these air fryer nachos, but try Homemade Restaurant Style Salsa, or even a homemade Roasted Tomatillo Salsa Verde.
  • Jalapeno Peppers: Fresh sliced jalapeno pepper is recommended for this recipe, but you can certainly substitute jarred pickled jalapenos. Just place them on a paper towel and pat dry to absorb some of the pickling liquid. Pickled jalapenos dripping in the brine solution may result in a soggy nacho.

Step by Step Instructions – It’s Easy

How to make nachos in the air fryer? This method is quick, easy, mess free and yields perfect little appetizer bites.

Refried beans on tortilla chip to make air fryer nachos.
  • Step 1: Using a fork, place about one tablespoon of refried beans on each tortilla chip.
Refried beans and a slice of fresh jalapeno pepper on round tortilla chips.
  • Step 2: Add a slice of fresh jalapeno pepper on top of the refried beans.
Round tortillas chips topped with cheese, refried beans and jalapeno pepper to make nachos.
  • Step 3: Place about a tablespoon of grated cheese on top of the jalapeno pepper and the refried beans. Press the cheese a bit with your fingers so it will stay on the chip.
Nachos on an air fryer tray.
  • Step 4: Preheat your air fryer to 380 degrees and place the prepared nachos on your air fryer tray or fryer basket. My tray will hold 9 chips at a time, so working in batches, cook for each batch two minutes, or until cheese is nicely melted.

Variations

Variations for these air fryer nachos will come in the way of toppings. But since we’re making single chips nachos, be careful not to load the chips up with too many ingredients. They’ll just fall off. The beauty of these nachos is their simplicity.

  • Once the nachos are out of the air fryer, use a small spoon and drizzle with Mexican Crema. Mexican Crema is a thinner version of our commercial sour cream, which is a thicker product. If using American sour cream, dilute with a little milk to thin.
  • Guacamole is a perfect and traditional topping for nachos. Provide a bowl of guacamole and a spoon for topping the nachos after they’re cooked.
  • Cotija Cheese. We love Cotija cheese and use it a lot in practically every Mexican dish we make. It’s not a good melting cheese, as it resembles feta, so just crumble Cotija over the finished nachos.
  • Pickled Onions: Friends don’t let friends eat Mexican food without pickled red onions. Pull out a few rings of pickled onions. Pat them dry and slice them into one-inch strands. Once you’ve dipped the air fryer nacho into the salsa, top with a little sliver of this wonderfully sweet condiment. Again, this is a topping to be used once the nachos are cooked and after taking that dip in the salsa.
  • Cilantro: Provide a small bowl of single cilantro leaves. Once you’ve dipped the cooked nacho into the salsa, top with a small cilantro leaf.
  • Ground Beef: Want to make air fryer nachos with ground beef? Use ground beef instead of refried beans. Simply cook and prepare ground beef using your favorite Homemade Taco Seasoning. Using your clean fingers, or a small spoon, mound a tablespoon of the ground beef onto the chip. Use a lean ground beef, so there’s no grease to make the chip soggy. Press the ground beef as firmly as you can on the chip as to not break the chip. Seasoned cooked ground chicken would also work well here. Continue with the recipe.

Pro Tip: Make your own homemade tortilla chips. Cut white or yellow soft corn tortillas into quarters (wedges). Heat about ½ inch of canola or other neutral oil in a fry pan until it reaches 350 degrees. I like to use my cast iron skillet. Fry the tortilla chip wedges 1 – 2 minutes per side or until they turn golden. Drain on paper towels and while the chips are still hot, sprinkle lightly with salt and a dash of chile powder, or even Tajine seasoning works well here.

Tips For Success

  • What Not To Use: Toppings such as sliced olives, chopped avocado or chopped tomatoes will simply fall off when dipping the chips into salsa. I don’t recommend these and my vote once again goes for simplicity. You want a finished nacho chip where the melted cheese has enclosed the ingredients into a nice little cheesy package.
  • Watch Them Close: Nachos in the air fryer cook in a jiff. And just like conventional ovens, air fryers vary in their capacity and cooking power. As soon as that cheese is nice and bubbly, your air fryer nachos are ready to eat.
  • Grate Your Own Cheese: I’m a big cheerleader for grating ones own cheese. Packaged grated cheese contain ingredients to keep the cheese from clumping. This results in a cheese that doesn’t melt as creamy or evenly.
  • Use Air Fryer Tray Liners: Once that cheese starts melting, some is surely bound to melt onto the tray of your air fryer. Use air fryer tray liners for easy clean up. Before I purchased my liners, I’d line the tray with aluminum foil and poke lots of holes in the foil. (so the air could circulate).

FAQ’s

What Can I Do To Make Jalapeno Peppers Not So Spicy?

Easy! The heat of a jalapeno pepper lies in the veins and seeds. To lessen the heat index of a jalapeno pepper, simply cut off the top of the pepper, and using a narrow handle of a spoon or fork, simply scrape out the inside of the pepper. This will allow you to still be able to slice the pepper into rings.how to easily deseed a jalapeno

Can I Make These Nachos In A Conventional Oven?

Absolutely. Preheat oven to 375 degrees. Simply place the chips and the toppings on a sheet pan. Cook for five minutes, or until that cheese is nice and bubbly.

Are These Air Fryer Nachos Gluten Free?

Yes, corn tortilla chips, refried beans, cheese and fresh salsa products are usually naturally gluten free. But please check labels on the cans to make sure no added ingredients are hiding gluten.

Recipe for Air Fryer Nachos

Air fryer nachos on a white serving platter with sour cream and salsa.

Simple and elegant, these air fryer nachos are much easier to eat than a pile of chips with the toppings piled high, here and there. Your guests will thank you for a true Tex-Mex nacho that’s a joy to eat.

These nachos in the air fryer is a simple appetizer for a game day, or a light lunch or dinner.

And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great small bite recipes, including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

Where did I learn to make this recipe? My son served air fryer nachos as an appetizer for our Mother’s Day Mexican themed brunch. A recipe adapted from Lisa Fain.

More Mexican Themed Appetizer Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

neat and simple single serve air fryer nachos with sour cream and salsa.
Print Recipe
5 from 1 vote

Easy Air Fryer Nachos

Simple, elegant and easy to eat, these air fryer nachos are an appetizer your guests will flip over.
Prep Time5 minutes
Cook Time2 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 24 appetiers
Calories: 115kcal
Author: Lea Ann Brown

Equipment

  • Air fryer

Ingredients

  • 24 corn tortillas round or triangle shape
  • ½ cup refried beans canned or homemade
  • 1 ½ cups Medium cheddar cheese grated
  • 24 slices jalapeno pepper sliced thin. Or use pickled jalapeno peppers.

Instructions

  • Preheat air fryer to 380 degrees.
  • Top each chip with 1 tablespoon of refried beans,. Top that with one slice of jalapeno pepper. Then 1 tablespoon of shredded cheddar cheese. As you build the nachos, place them on the air fryer rack, single layer.
  • Working in batches, cook each batch for two minutes or until cheese is melted.
  • Serve with guacamole, sour cream and salsa for dipping.

Notes

Conventional Oven Instructions: Preheat oven to 375 degrees. Place individual nachos on a sheet pan in a single layer. Bake for 5 minutes or until cheese is melted.

Tips For Success

  • What Not To Use: Toppings such as sliced olives, chopped avocado or chopped tomatoes will simply fall off when dipping the chips into salsa. I don’t recommend these and my vote once again goes for simplicity. You want a finished nacho chip where the melted cheese has enclosed the ingredients into a nice little cheesy package.
  • Watch Them Close: Air fryer tacos cook in a jiff. And just like conventional ovens, air fryers vary in their capacity and cooking power. As soon as that cheese is nice and bubbly, your air fryer nachos are ready to eat.
  • Grate Your Own Cheese: I’m a big cheerleader for grating your own cheese. Packaged grated cheese contain ingredients to keep the cheese from clumping. This results in a cheese that doesn’t melt as creamy or evenly.
  • Use Air Fryer Tray Liners: Once that cheese starts melting, some is surely bound to melt onto the tray of your air fryer. Use air fryer tray liners for easy clean up.
Can I make these in a conventional oven? Absolutely. Preheat oven to 375 degrees. Simply place the chips and the toppings on a sheet pan. Cook for five minutes, or until that cheese is nice and bubbly.
Tip: Replace refried beans with cooked lean ground beef seasoned with taco seasoning.
 

Nutrition

Calories: 115kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 89mg | Potassium: 277mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1046IU | Vitamin C: 107mg | Calcium: 83mg | Iron: 1mg

Air Fryer Nachos … They’re What’s for An Appetizer