Nachos with Shredded Chicken and Homemade Tortilla Chips

• 8 whole-wheat tortillas, quartered Olive oil, for spraying
• ½ teaspoon kosher salt, divided
• 1 pound chicken thighs, shredded (see recipe on page 23)
• 1 can (15.5 ounces) black beans, drained and rinsed
• 2 plum tomatoes, chopped
• 1 can (7.25 ounces) pitted black olives, chopped
• 2 jalapeños, thinly sliced
• 4 ounces Monterey Jack cheese, shredded
• 2 green onions, thinly sliced
• Salsa, for serving

Nutritional information per serving (based on 8 servings): Calories 465 (49% from fat) • carb. 37g • pro. 26g • fat 26g • sat. fat 7g • chol. 65mg sod. 1283mg • calc. 150mg • fiber 8g

1. Place the AirFryer Basket onto the Baking Pan.Put ½of the cut tortillas in the basket.Spray tortillas evenly with oil.Sprinkle with ¼teaspoon salt.Toss.

2. Put the assembled pan into the oven in Rack Position 2.

Set to AirFry at 400°F for 4 to 5 minutes, or until tortillas are crispy and browned on the edges.Remove and transfer to a bowl or plate to reserve.Repeat with remaining tortillas.

3. When all of the tortillas are ready, remove the AirFryer Basket from the Baking Pan.Line the bottom of the pan with aluminum foil.Put half of the tortilla chips onto the foil.Spread into a single layer.Top with half of the remaining ingredients, in the order listed, except for the green onions.Top with the remaining tortilla chips and remaining ingredients.

4. Put the pan with the nachos into Rack Position 2.Set to Broil for 5 minutes until cheese is melted

5. Remove from the oven and garnish with the sliced green onions.Serve immediately with salsa.