Want to know how to make quesadillas quickly, easily, and tasty? Chicken quesadillas cooked in an air fryer are the best answer! These quesadillas are healthier and faster to make than standard ones made on the stovetop because they don’t need as much oil to get a golden, crispy outside.
With their seasoned chicken, melted cheese, and choice of toppings, these quesadillas are a hit with everyone and make a great weeknight meal or snack.
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
1. Put the chicken in the oven:
Warm up your air fryer to 190°C (375°F). Add garlic powder, onion powder, chili powder, cumin, salt, and pepper to the chicken breasts.
Put the chicken breasts in the air fryer basket and cook for 18 to 20 minutes, turning them over every so often. The temperature inside should hit 165°F (75°C).
After taking the chicken out of the air fryer, let it rest for a few minutes. Then, use two forks to shred it or chop it up into small bits.
2. Put the quesadillas together:
Put the flour tortillas on a flat surface. Cover half of each tortilla with shredded cheese, chopped chicken, green onions, and bell peppers (if using). To make a half-moon form, fold the other half of the tortilla over the filling.
3. Put the quesadillas in the air fryer and cook them:
To make the quesadilla crispier, brush the outside with olive oil or spray it with cooking spray.
Be careful not to crowd the quesadillas when you put them in the air fryer basket. Depending on how big your air fryer is, you might have to cook in groups.
They should be air-fried at 375°F (190°C) for 5 to 7 minutes, or until they are golden brown and crispy. To make sure both sides are cooked the same, flip the food over halfway through.
4. Put out:
Take the quesadillas out of the air fryer and let them cool for one minute. Then cut them into wedges. You can top it with sour cream, salsa, guacamole, or anything else you like.
Also See: Black Bean Casserole
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 kcal |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 45mg |
| Sodium | 560mg |
| Total Carbohydrates | 27g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 24g |
| Vitamin A | 8% DV |
| Vitamin C | 6% DV |
| Calcium | 20% DV |
| Iron | 10% DV |
Can I use corn tacos instead of flour?
If you don’t want to use gluten, you can use corn tortillas instead. Just keep in mind that corn tortillas break more easily, so be careful when you flip them.
Can I leave out the meat in this recipe?
Of course! Don’t use chicken in your quesadilla. Instead, add more veggies, like bell peppers, mushrooms, zucchini, or even black beans that have been sautéed.
Can I get the chicken ready ahead of time?
Yes! You can shred the chicken ahead of time and put it in the fridge for up to three days. This speeds up the process of making the quesadillas on busy days.
How can I add more heat to the quesadillas?
You can make it hotter by adding sliced jalapeños to the middle, using spicy salsa, or covering the chicken in chili flakes or cayenne pepper.