Ingredients

• avocado oil cooking spray
• 0.5 pounds bacon
• 0.5 cups chopped onion
• 1 , 4 ounce
• 2 cloves garlic , minced
• 1 , 29 ounce
• 0.5 cups chicken broth
• 1 teaspoon chili powder
• 2 tablespoons cream cheese
• salt and ground black pepper to taste
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded pepper Jack cheese
• 12 , 6 inch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
3. 3 Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
4. 4 Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
5. 5 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
6. 6 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
7. 7 Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

Nutrition per serving