Air Fryer Quesadilla (Quick + EASY!)
This Air Fryer Quesadilla is one of my favorite quick, easy lunch recipes. It's done in 10 minutes and my kids love it, too!
Servings: 1
Ingredients
- 1 large flour tortilla
- ½ cup shredded cheddar cheese
- 1 tbsp butter softened
Optional fillings:
- cooked chicken, beans, corn, sauteed bell peppers, onions, mushrooms, or tomatoes see notes
Optional Toppings:
- Sour cream, salsa, or guacamole
Instructions
- Spread butter over one side of each tortilla.
- Place a tortilla butter-side down on a clean surface. Sprinkle cheese evenly over half the tortilla. Add any (optional) fillings on top of the cheese.
- Fold the tortilla in half to enclose the filling.
- Preheat air fryer to 375°F (190°C). Place quesadillas in the basket in a single layer. (You'll have to work in batches if making more than one.)
- Cook 3 minutes, flip, then cook another 2–3 minutes until golden and cheese is melted.
- Remove from air fryer, let cool a minute, then cut into wedges. Serve warm with sour cream, salsa, or guacamole as desired.
Notes
Filling tips: Pre-cook veggies like mushrooms or peppers so they don’t release too much liquid. Don’t overfill or the quesadilla won’t crisp properly.
Cheese: Monterey Jack or Colby Jack melt beautifully, too. You could also use a shredded Mexican cheese blend (they don't melt as perfectly, but they're sure convenient!)
Tortillas: Flour tortillas hold fillings best, but corn tortillas work too. They crisp faster and may need less cooking time.
Storage: Leftovers keep in the fridge for 3 days. Reheat in the air fryer at 350°F for 2–3 minutes until warm and crispy.
Freezing: Cooked quesadillas freeze well up to 2 months. Reheat directly from frozen at 375°F for 7–8 minutes.
Nutrition
Calories: 426kcal | Carbohydrates: 16g | Protein: 16g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 686mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 924IU | Calcium: 452mg | Iron: 1mg