Air Fryer Chicken Quesadillas

Ingredients

• Chicken: I used cooked and shredded chicken from my leftover dinners, but you can use a store-bought rotisserie chicken, my shredded chicken recipe, or this air fryer whole chicken and shred it yourself. 
• Shredded cheese: I used shredded Mexican-blend cheese, but you can also use Monterey jack or cheddar jack cheese. 
• Tortillas: 8-inch flour tortillas fit well in my air fryer, but you can use 10-inch depending on the size of yours. 
• Sauce: To jazz up the quesadilla a bit, I put together a chili-lime sauce. It’s adds tons of flavor and also some much-needed moisture. I found that without it, the quesadilla was a bit dry. This sauce comes together in minutes. I used sour cream, lime juice, chili powder, garlic powder, and a few pinches of kosher salt and pepper. 

How to Make Air Fryer Chicken Quesadillas

Make the chili lime sauce. While the air fryer preheats, whisk together some sour cream (or Mexican crema) lime juice, chili powder, garlic powder, salt, and black pepper in a small bowl. Set aside.

Assemble the quesadilla. Start by spraying the air fryer rack with cooking spray. Spread the chili-lime sauce over one side of the tortilla and place the tortilla on the air fryer rack, sauce-side up. Evenly spread the shredded chicken and cheese on top, then cover with the second tortilla. Spray the top of the quesadilla with cooking spray.

Secure the quesadilla with several toothpicks so it doesn’t disassemble when air-frying. I like to use 3 toothpicks along the edges of the tortillas and thread them down and through both tortillas as if you were “sewing” them shut.

Air fry the quesadilla for 8 minutes, flipping halfway through.

Air Fryer Chicken Quesadillas

Print Recipe

How to make crispy and cheesy chicken quesadillas in the air fryer! Made with shredded chicken, Mexican-blend cheese, and a quick sauce.

• Author: Julia
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 1x
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 tablespoons sour cream (or Mexican crema)
• 1 tablespoon lime juice (about ½ lime)
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Cooking spray
• 2 8-inch flour tortillas (soft taco size)
• 1 cup cooked chicken, cubed or shredded
• 1 cup shredded Mexican-blend cheese

Instructions

1. Preheat the air fryer to 350°F.
2. Whisk together the sour cream, lime juice, chili powder, garlic powder, salt, and black pepper in a small bowl.
3. Spray the cooking rack in the air fryer with cooking spray. Spread the chili lime sauce on one tortilla and place it sauce-side up in the air fryer.
4. Arrange the chicken and cheese on top of the sauce, cover it with the second tortilla, and spray the top with cooking spray.
5. Secure the quesadilla with 2 or 3 toothpicks by threading them through the edges of the two tortillas.
6. Air fry for 8 minutes, flipping halfway through.
7. Remove and let it cool before slicing into fourths and serving with guacamole and pico de gallo.

Notes

• Use cooking spray or olive oil: A light brush or spray of oil on the outside of your tortillas will give you that golden, crispy exterior without the greasiness.
• Flip it: Halfway through cooking, give your quesadilla a gentle flip. This helps to ensure that both sides get evenly crispy and golden.
• Rest: Give your quesadillas a minute or two to cool down before cutting into them. This little break lets the cheese set slightly, making it easier to slice without all the gooey goodness escaping.
• Every air fryer is different: If your quesadilla hasn’t crisped up after the 8-minute mark, cook it for a few more minutes.