#crispyquesadillas

Enjoy chicken quesadillas that are nice and crispy. Making them in the air fryer is easy. Perfect for a quick and tasty meal!

Ingredients: 2 large flour tortillas. 1 cup cooked shredded chicken. 1 cup shredded cheese cheddar or Mexican blend. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup diced tomato. 1/4 cup chopped fresh cilantro. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Cooking spray or oil for air fryer.

Instructions: Chop the cilantro, add it to a bowl with the diced onion, bell pepper, tomato, and chili powder. Season with salt and pepper. Place one tortilla flat on a clean surface. Cover one half of the tortilla with half of the chicken mixture. Add half of the cheese shreds on top of the chicken mixture. To cover the filling, fold the tortilla in half, making a half-moon shape. Do it again with the rest of the cheese, chicken mixture, and tortillas. Get the air fryer ready by heating it up to 375F 190C. Use cooking spray or oil to coat the air fryer basket, or brush it on. Make sure the filled tortillas don't touch when you put them in the air fryer basket. Flip the quesadillas over every six to eight minutes until they are golden brown and crispy. Take it out of the air fryer and let it cool for one minute. Then cut it into wedges. If you want to dip it in something, serve it hot with salsa, sour cream, or guacamole.

Prep Time: 15 minutes

Cook Time: 8 minutes

Chicken quesadillas are quick, easy, and crunchy all at the same time. There is tasty shredded chicken, melted cheese, and vegetables inside these quesadillas. They are cooked until the outside is golden and crispy. For a tasty meal or snack, serve them with sour cream and salsa.

Ingredients: 2 cups cooked chicken, shredded. 1 cup shredded cheddar cheese. 1/2 cup diced bell pepper. 1/4 cup diced onion. 4 medium flour tortillas. 2 tablespoons vegetable oil. Salt and pepper to taste. Sour cream and salsa for serving.

Instructions: In a bowl, mix the shredded chicken, cheddar cheese, diced bell pepper, and diced onion. Place a tortilla on a flat surface and spread an even layer of the chicken mixture over half of it. Fold the tortilla over to cover the filling, creating a half-moon shape. Heat a skillet over medium heat and add 1 tablespoon of vegetable oil. Carefully place the quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden and crispy. Repeat with the remaining tortillas and filling. Slice the quesadillas into wedges and serve hot with sour cream and salsa.

Prep Time: 15 minutes

Cook Time: 10 minutes