You’ll Need
250g lightly salted tortilla chips
400g cooked chicken thighs, shredded
4 rashers smoked streaky bacon, cooked and crumbled
150g mature cheddar, grated
75g mozzarella, grated
100g sweetcorn
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
For The Smokehouse BBQ Sauce
4 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp chipotle sauce
To Finish
2 spring onions, finely sliced
Optional But Dangerous
Jalapeños
Sour cream
Guacamole
Crispy fried onions
Method
Preheat your air fryer to 180°C.
Place the shredded chicken into a bowl with the olive oil, smoked paprika, garlic powder, onion powder, sea salt,
and cracked black pepper.
Mix thoroughly until evenly coated.
Whisk together the BBQ sauce, honey, Worcestershire sauce, Dijon mustard, and chipotle sauce.
Stir half of the BBQ sauce through the chicken.
Arrange half of the tortilla chips into a foil tray or heatproof dish.
Top with half of the BBQ chicken, bacon, sweetcorn, cheddar, and mozzarella.
Repeat the layers using the remaining ingredients.
Return to the air fryer for 4–5 minutes until the cheese is bubbling and beautifully melted.
Drizzle over the remaining smokehouse BBQ sauce.
Finish with spring onions, jalapeños, sour cream, guacamole, or crispy fried onions if using.
Serve immediately while the cheese is stretching and the chips underneath are still crisp.