Cheesy shredded Mexican chicken inside crispy air fried corn and flour tortillas.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Air Fryer Recipes
Cuisine: Tex-Mex
Keyword: air fryer quesadilla, air fryer quesadillas, chicken quesadilla air fryer, instant pot air fryer quesadilla recipe
Servings: 2Quesadillas
Calories: 350kcal
Author: Mason Woodruff
Ingredients
2Corn & Flour Blend Tortillas
6ozCooked and Shredded Chicken*or your choice of protein
2ozShredded Mexican Cheese
Olive Oil Spray or Olive Oilfor brushing the tortillas
Instructions
Wrap the tortillas in a paper towel and microwave for 15-20 seconds.
Add 1 oz of cheese to each tortilla followed by 3 oz of chicken to one half. Fold to close.
Spray the air fryer basket** and the top of each quesadilla with olive oil spray or brush both sides of each quesadilla with olive oil before adding to the basket.
Place the quesadillas in the basket and use an air fryer or oven safe rack to keep your quesadillas closed.
Air fry for 8-10 minutes at 400ºF, flipping halfway through for even crispness. (You can remove the rack once the cheese has melted and sealed the quesadillas.)
You can cut each quesadilla into 3 smaller triangles. Each triangle using this method has 115 calories, 9g protein, 6g carbs, 7g fat, and 3 WW SmartPoints (blue).
To reduce the fat content, you can use chicken breast instead of thighs in the shredded Mexican chicken (or other filling options). I would not recommend reducing the amount of cheese.
The Mission Carb Balance tortillas from my chorizo breakfast quesadillas recipe are a great lower carb tortilla option.