Air Fryer Chicken Quesadilla
This delicious Air Fryer Chicken Quesadilla comes together in just a few minutes with just a few ingredients. Perfect for fast dinners or snacks, they’re also easy enough for kids to make on their own.
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Making an air fryer quesadilla is one of those non-recipe recipes. It’s open to a lot of variations depending on your preferences, what is in your fridge, and the size of your air fryer. Use my instructions as a guideline and then go make it your own.
Once you realize how awesome it is to whip up fast meals in your air fryer, make sure you check out our Air Fryer Taquitos, Tortilla Pizzas, Air Fryer Meatballs, and Air Fryer French Bread Pizza.
Variations
- To make this a meal prep dream, use leftover cubed or shredded chicken from a Paleo Roast Chicken or Pressure Cooker Chicken Tacos.
- Season chicken with Whole30 Taco Seasoning for a more robust flavor.
- Throw in some frozen peppers and frozen onions for a “fajita” quesadilla.
- Smash up some Instant Pot Pinto Beans to make a vegetarian version.
- Top your finished quesadilla with Healthy Guacamole.
- Serve alongside Instant Pot Mexican Rice.
Pro Tips/Recipe Notes
- Some air fryers are so powerful that the top tortilla can “fly” off during cooking. You can weigh the quesadilla down with a metal trivet/rack, or hold everything together with a few toothpicks.
- Depending on the size of your air fryer and tortillas, cooking time may vary. Start checking on your quesadilla around 3 minutes.
More Delicious Air Fryer Recipes
- See all our Air Fryer Appetizers here!
- Loaded Air Fryer Potato Skins
- Air Fryer Chicken Fajitas
- Air Fryer Pickles
- Air Fryer Zucchini Chips
- Air Fryer Pretzel Dogs
- Air Fryer Fried Okra
- Air Fryer Pizza Rolls
- Air Fryer Ravioli
- Fried Artichoke Hearts
- Air Fryer Pretzel Bites
- Air Fryer Potstickers
Air Fryer Chicken Quesadilla
Perfect for fast dinners or snacks, they’re also easy enough for kids to make their own.
Ingredients
- 2 flour tortillas {size will depend on your air fryer}
- 1/3 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese {or Monterey Jack}
- 1/2 cup cooked shredded chicken
- 1/2 tsp olive oil {or olive oil cooking spray}
Equipment
Instructions
- Depending on the size of your tortillas/air fryer, either place a mixture of cheese on half the tortilla or the entire tortilla.
- Sprinkle with half the chicken.
- Depending on the size of your tortillas/air fryer, either place another tortilla on top, or fold the tortilla in half.
- Brush the top of the tortilla with a bit of olive oil and bake at 350F for 5minutes.
- Flip and cook for another 1-2 minutes if needed.
- Cut into triangles and serve.
Notes
Some air fryers are so powerful that the top tortilla can "fly" off during cooking. You can weigh the quesadilla down with a metal trivet/rack, or hold everything together with a few toothpicks.
Depending on the size of your air fryer and tortillas, cooking time may vary. Start checking on your quesadilla around 3 minutes.
Skillet Instructions:
- Heat a cast-iron skillet over medium heat.
- Swirl a pat of butter around until it coats the bottom of the skillet.
- Cook the quesadilla for 5 minutes, or until the cheese is melty.
- Flip, and cook for another 3-4 minutes.
Nutrition Facts
Air Fryer Chicken Quesadilla
Amount Per Serving (1 quesadilla)
Calories 275
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 437mg19%
Potassium 155mg4%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 2g2%
Protein 19g38%
Vitamin A 298IU6%
Calcium 243mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Thought of this recipe in a pinch after a long day with only 10 min to make dinner for my two little kids. I pulled it up real quick, kept it simple on the toppings, and the quesadilla came out crispy and delicious with perfectly melted cheese. While it was cooking I was able to start making preparations for bedtime since I didn’t have to watch it. I didn’t flip it and it was a little crispier on one side after 5 min but the cheese inside was melted so I called it good. It was still cooked crisp enough on both sides and I quickly threw in another one for myself. It was so yummy and I love how the crisp outside actually picks up salsa!
I never thought about how the crispiness makes it easier for the salsa, but you’re totally right!! Thanks for pointing that out because now I want to get some chunky pico and start dipping. 🙂