With Air Fryer Quesadillas, you get an ooey-gooey Tex-Mex treat easily, any day of the week. Melted cheese with a rainbow of bell peppers and onions make this a meal the whole family will enjoy.
Is it fair to call quesadillas a Tex-Mex pizza? Well, no. I’m pretty sure there are in fact Tex-Mex pizzas that are more deserving of that name. But I can’t help feel like that’s what I’m making every time I lay out a tortilla and start loading it up with veggies and cheese. And maybe that’s why my family devours this meal like they do whenever we order pizza.
I’d like to say they’re suckers for melted cheese but that would be doing a disservice to the veggies and spices also included between these two crispy tortillas. Crispy bell peppers, savory onions, taco seasoning… it’s enough to make me drool just typing it. You know what else makes me drool? The thought of using my air fryer. It has so revolutionized how I approach cooking that simply hearing it come alive has a Pavlovian effect on me and my mouth waters at the prospect of making meals effortlessly and healthily.
And that’s what this recipe is all about. It takes a favorite of Tex-Mex cuisine that isn’t exactly the healthiest of dishes when traditionally pan-fried or deep-fried and it has made it with minimal oil so parents don’t have to feel so guilty about serving it up. So let’s get frying up these Air-Fryer Quesadillas—trust me, it’s a slice.
Should I use corn tortillas or flour tortillas?
Which tortilla you use comes down to personal preference and dietary restrictions. Corn tortillas are generally considered healthier options, as they contain fewer calories, less fat, and are gluten-free. They also contain fiber. Flour tortillas, however, are more pliable. They are softer and easier to work with, taking on a doughy quality. They also aren’t as chewy as corn tortillas nor do they have any distinct taste (corn tortillas do in fact taste like corn). One other thing to add: corn tortillas are associated more with Mexican cuisine, whereas flour tortillas appear more in Tex-Mex dishes. Make of this what you will. My advice? If this is your first time making quesadillas, use flour tortillas. You’ll appreciate their pliability and neutral taste. Once you’ve grown familiar with the dish, you can broaden the experience to corn tortillas.
Ingredients
- 1/2 red bell pepper, finely chopped
- 1/2 yellow or green bell pepper, finely chopped
- 1 small onion, chopped
- 1 tbsp oil
- 1 tsp taco seasoning
- 1/4 tsp salt
- 1 tsp green onions, sliced
- 2 cups shredded cheese
- 4 small to medium flour or corn tortillas
- non-aerosol non-stick cooking spray
How to Make Air-Fryer Quesadillas
Step 1: Preheat your air fryer to 350°F to get it ready for cooking.
Step 2: Prepare a foil ‘bowl’ to hold your veggies for air frying.
Step 3: Toss the chopped veggies with oil and seasonings, then air fry until tender.
Step 4: Assemble the quesadilla in the air fryer basket, starting with a tortilla, then cheese, veggies, and more cheese.
Step 5: Top with another tortilla and cook until golden and crispy, then repeat for the second quesadilla.
FAQs
Let the quesadillas cool completely then store them in an airtight container in the fridge for up to four days. If stacking the wedges, you may find separating them with parchment paper to be useful. You can also freeze the quesadillas for up to three months. Just follow the same steps as above. To reheat from frozen, air fry them at 400°F for 8 to 10 minutes, flipping halfway through.
Sharp cheddar or, if you aren’t the most decisive of people, go with a Mexican blend, which features cheddar, asadero, queso quesadilla, and Monterey Jack cheeses. The irony? Only one—the asadero—is actually Mexican in origin. Nevertheless, it makes for a great choice when making quesadillas; it melts easily, doesn’t overshadow the other ingredients, and provides a range of flavor. If you want something with a bit of a kick, you could use Pepper Jack. And if you want something a bit more authentic, you could go for an all-Mexican blend: asadero, Oaxaca (quesillo), and cotija, which is a crumbly, salty cheese akin to feta.
First, make sure your air fryer has reached the target temperature before putting the quesadilla inside. The crispness comes from high heat. Next, if you feel the tortillas need it, LIGHTLY brush them with oil. Also, don’t overstuff them, especially with ingredients with lots of moisture in them (e.g., cheese, tomatoes, etc.); they can make your quesadillas soggy when that moisture is released while cooking. If you’ve “accidentally” made a thick quesadilla, you may want to flip it to ensure both sides crisp up evenly. You may also need to flip them because of the model of air fryer you have. Read the instructions to see whether this is advised.
Serving Suggestions
My quesadillas HAVE to be served with those Tex-Mex staples sour cream, salsa, and guacamole. Make/buy lots; they go fast. For a veggie side dish, you should try this Esquites Recipe. It is a Mexican Street Corn Salad that instantly makes me think of street food in Mexico City. I’m also going to suggest this recipe for The Best Queso Ever (Mexican Cheese Dip). It isn’t made with real cheese and, if you want a cheesy overload, it’s a viable option.
Air Fryer Quesadilla
Ingredients
- 1/2 red bell pepper finely chopped
- 1/2 yellow or green bell pepper finely chopped
- 1 small onion chopped
- 1 tbsp oil
- 1 tsp taco seasoning
- 1/4 tsp salt
- 1 tsp green onions sliced
- 2 cups shredded cheese such as cheddar or Mexican blend
- 4 small to medium flour or corn tortillas
- Non-aerosol non-stick cooking spray
Instructions
- Preheat your air fryer to 350°F to get it ready for cooking.
- Prepare a foil ‘bowl’ to hold your veggies for air frying.
- Toss the chopped veggies with oil and seasonings, then air fry until tender.
- Assemble the quesadilla in the air fryer basket, starting with a tortilla, then cheese, veggies, and more cheese.
- Top with another tortilla and cook until golden and crispy, then repeat for the second quesadilla.
