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Air Fryer Chicken Quesadillas

Cooked chicken tossed with salsa and vegetables, folded into a tortilla with cheese above and below, and air fried to a crisp shell and a melty centre.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 quesadillas
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 flour tortillas 8 to 10 inch
  • 2 cups cooked chicken shredded or chopped
  • 1 cup salsa divided
  • 2-2.5 cups shredded cheese cheddar, Monterey Jack, or a blend
  • 1/4 cup onion finely diced
  • 1/2 bell pepper finely diced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • salt and pepper
  • oil spray

Equipment

  • Air fryer
  • Mixing bowl

Method
 

  1. Combine the chicken, 1/2 cup salsa, onion, bell pepper, cumin, chili powder, salt, and pepper. Add a little more cheese if it looks soupy.
  2. Sprinkle a thin layer of cheese over half of each tortilla, spoon on the filling, top with more cheese, and fold.
  3. Preheat to 375°F. Spritz both sides and cook in a single layer 8 to 10 minutes, flipping halfway, until deep golden and crisp.
  4. Rest 2 minutes, cut into wedges, and serve with the remaining salsa and sour cream.

Notes

Cheese above and below the filling seals the quesadilla and prevents sogginess.
Drain a wet filling or the tortilla won't crisp.
A rack or a light weight on top for the first few minutes keeps it from puffing open.