Chicken quesadillas in the air fryer
Crispy tortillas filled with spiced chicken, melted cheddar and a rich tomato sauce – ready in under 30 minutes in the air fryer.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Pan For frying the chicken
- 1 Bowl For mixing the filling
- 1 Parchment paper For the air fryer basket
Ingredients
Chicken filling
- 400 g chicken breast Cut into small cubes
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp cumin Ground
- 1 tsp garlic powder
1 tsp salt- 0.5 tsp pepper Freshly ground
Tomato sauce
- 200 ml passata
- 2 tbsp tomato purée
- 1 pcs small red onion Finely chopped
- 2 clove garlic Finely chopped
1 tsp oregano Dried- 0.5 tsp chilli flakes To taste
- 1 pinch sugar
Quesadillas
- 8 pcs flour tortillas Approx. 20 cm
- 250 g cheddar cheese Grated
- 1 pcs red pepper In small cubes
- 2 tbsp fresh coriander Roughly chopped, optional
Instructions
Preparing the filling
- Cut the 400 g chicken breast into small cubes of about 1 cm.
- Mix the chicken cubes in a bowl with 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt and 0.5 tsp pepper.
- Fry the chicken in a hot pan over medium-high heat for 6-8 minutes, until cooked through and lightly browned. Take off the heat and let it rest.
Tomato sauce
- Finely chop the 1 pcs small red onion and 2 clove garlic.
- Mix 200 ml passata, 2 tbsp tomato purée, the chopped onion and garlic, 1 tsp oregano, 0.5 tsp chilli flakes and 1 pinch sugar in a bowl. Season to taste with salt and pepper.
Assembling the quesadillas
- Place one of the 8 pcs flour tortillas on a chopping board. Spread 1-2 tbsp tomato sauce over one half.
- Top with chicken, cubes of 1 pcs red pepper, grated cheddar from the 250 g cheddar cheese and a little fresh coriander, 2 tbsp fresh coriander in total.
- Fold the tortilla over in the middle, so the filling sits inside a half-moon shape. Repeat with the remaining tortillas.
Cooking in the air fryer
- Preheat the air fryer to 180°C.
- Place a sheet of baking paper in the air fryer basket and arrange 1-2 quesadillas at a time (they should sit in a single layer).
- Cook for 4 minutes, turn carefully and cook for another 3-4 minutes, until the tortilla is golden brown and crispy and the cheese has melted. (Check a couple of times along the way.)
- Repeat with the remaining quesadillas.
Serving
- Let the quesadillas rest for 1-2 minutes, so the cheese sets a little.
- Cut each quesadilla into 2-3 wedges and serve immediately with the rest of the tomato sauce as a dip.
Notes
Tips for the perfect result:
Don't overfill the tortilla – too much filling makes the quesadilla open up during cooking. Keep the filling within a couple of cm from the edge. Variation:
Replace the chicken with minced beef, black beans or shredded pulled pork. A dollop of guacamole or crème fraîche on top before serving lifts the dish. Serving:
Serve with a fresh salad, corn on the cob or a bowl of guacamole on the side. A cold cerveza or iced tea is the perfect match. Portion size:
If your air fryer is smaller, you can make the quesadillas in two batches for the best result – keep the finished ones warm in the oven at 80°C.
Don't overfill the tortilla – too much filling makes the quesadilla open up during cooking. Keep the filling within a couple of cm from the edge. Variation:
Replace the chicken with minced beef, black beans or shredded pulled pork. A dollop of guacamole or crème fraîche on top before serving lifts the dish. Serving:
Serve with a fresh salad, corn on the cob or a bowl of guacamole on the side. A cold cerveza or iced tea is the perfect match. Portion size:
If your air fryer is smaller, you can make the quesadillas in two batches for the best result – keep the finished ones warm in the oven at 80°C.
Nutrition
Calories: 520kcalCarbohydrates: 42gProtein: 38gFat: 22gSaturated fat: 10gPolyunsaturated fat: 2gMonounsaturated fat: 8gCholesterol: 110mgSodium: 980mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 850IUVitamin C: 35mgCalcium: 320mgIron: 3mgNet carbohydrates: 38g
