Chicken and Vegetable Quesadillas in the Air Fryer

Ingredients

• For the marinade: paprika
• For the marinade: black pepper
• For the marinade: oregano
• For the marinade: garlic
• For the marinade: olive oil
• Chicken fillet
• For the tortillas: flour
• For the tortillas: baking powder
• For the tortillas: salt
• For the tortillas: vegetable oil
• For the tortillas: water
• Onion
• Bell pepper
• Vegetable oil (for frying)
• Tinned sweetcorn
• Grated cheese / mozzarella

Method

1. Mix the paprika, black pepper, oregano, crushed garlic and olive oil. Marinate the chicken fillet overnight, or cut it into thin strips and leave in the marinade.
2. For the tortillas, mix the flour, baking powder and salt, add the vegetable oil and water and knead into a smooth, non-sticky dough. Cover with cling film and leave at room temperature for 20 minutes.
3. Divide the dough into 8 pieces and roll each into a round 20–22 cm in diameter.
4. Place the tortillas one at a time on the bottom of the air fryer preheated to 180 °C, without oil, and cook until bubbles appear, then turn over; allow up to 3 minutes per side.
5. Slice the onion into half rings and the bell pepper into thin strips. Fry the onion in a pan with oil for 2 minutes, add the pepper and fry for another 3–4 minutes.
6. Cook the chicken in the air fryer for 10–15 minutes, depending on its thickness.
7. Add the fried vegetables and sweetcorn to the chicken, stir and cook for 1 more minute.
8. Spread the filling over a tortilla, sprinkle with grated cheese (mozzarella grated on a coarse grater), fold over and press lightly.
9. Cook the quesadillas in the air fryer without oil at 180 °C for 5 minutes on each side, until the cheese melts. Serve warm. Nutritional value: 368 kcal, protein 28 g, fat 15 g, carbohydrates 34 g.

Cooked with

HAG-7070 Air Fryer