Line your air fryer basket with baking (parchment) paper.
Add 180 g Tortilla chips, 140 g Cheddar cheese, 25 g Jalapenos and 2 Spring onions (Scallions) to the air fryer in two layers.
Cook at 180°C/350°F for 3-5 minutes.
Carefully remove the nachos from the air fryer and top with 8 Cherry tomatoes, 0.5 Avocado, Salsa, Sour cream and 5 g Fresh coriander (cilantro).
Notes
Although not traditionally Mexican, some sliced olives are delicious on top of nachos.
The type of tortilla chips you choose are important. Go for the best quality you can, and the thicker ones that will hold up with the layering.
But sure to layer and overlap the tortilla chips, so the cheese doesn't all drip through. You don't want wasted cheese.
Be really careful when removing the nachos from the air fryer. Remove them by holding onto the sides of the baking paper and then it can be served on the paper.
Add a squeeze of fresh lime juice before serving to really freshen it all up.
Avoid overcrowding the air fryer, as you need to let air circulate.