Chicken Fajita Tortilla Pie

In an air fryer basket, combine the sliced chicken, white onion, all three bell peppers, minced garlic, and chopped cilantro.

Add the smoked paprika and the packet of fajita seasoning mix.

Using tongs, mix everything together until the chicken and vegetables are evenly coated with the seasonings.

Cook in the air fryer at 375°F (190°C) for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Line a 9-inch springform pan with 4 of the large flour tortillas, overlapping them to cover the bottom and sides completely, with some overhang.

Sprinkle about half of the shredded cheese on the bottom of the tortilla-lined pan.

Layer the cooked chicken and vegetable mixture evenly over the cheese.

Add a layer of the tortilla chips on top of the fajita mixture.

Top with the remaining shredded cheese and the sliced jalapeños.

Place the last tortilla on top to cover the filling. Fold the overhanging edges of the bottom tortillas over the top to enclose the pie.

Bake in a preheated oven at 375°F (190°C) for 20-30 minutes, until the tortillas are golden brown and crispy.

Carefully remove from the oven. Let it cool for a few minutes before releasing the springform pan.

Place a large plate over the top and carefully invert the pie. Slice and serve immediately with lime wedges if desired.