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Air Fryer Quesadilla

A quick and easy snack that's crispy, cheesy, and full of flavor, perfect for busy days or cravings.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium flour tortillas (8-inch)
  • 1 cup shredded cheese (cheddar and Monterey Jack mix, about 110g)
  • ½ cup cooked chicken, diced or shredded (optional, about 75g) Optional ingredient
  • ¼ cup thinly sliced bell peppers (about 30g)
  • 2 tablespoons finely chopped onion (about 20g)
  • 1 spray Olive oil For spraying
  • 1 pinch chili powder Optional spice
  • 1 pinch cumin Optional spice
  • to taste Sour cream or salsa for serving

Method
 

Preparation
  1. In a mixing bowl, combine shredded cheese, diced chicken (if using), sliced bell peppers, chopped onion, and spices. Mix gently until evenly combined.
  2. Lay one flour tortilla flat on a clean surface. Sprinkle half of your filling mixture evenly over one half of the tortilla, leaving a small border around the edge. Fold the tortilla over to create a half-moon shape.
  3. Preheat the air fryer to 370°F (188°C) for 3 minutes.
  4. Lightly spray both sides of the folded quesadilla with olive oil spray.
Cooking
  1. Place the quesadilla in the air fryer basket or tray. Cook for 4-5 minutes, flipping halfway through (around 2 minutes), until golden brown and cheese is melted.
  2. If edges brown too fast, lower temperature by 10°F and add 1-2 minutes to cook time.
  3. Carefully remove the quesadilla using tongs or a spatula. Let it cool for 1-2 minutes, then cut into wedges with a sharp knife or pizza cutter.
Serving
  1. Serve hot with sour cream, salsa, or guacamole.

Notes

You can customize with other vegetables like spinach or mushrooms. Make sure to evenly distribute the filling for a balanced taste in every bite. Let leftovers cool completely and store in the refrigerator for up to 2 days.