Air-Fried Chicken and Capsicum Quesadillas

the Breville Test Kitchen

Air-Fried Chicken and Capsicum Quesadillas

Name: Air-Fried Chicken and Capsicum Quesadillas
Cook time: 900 s
Total time: 2700 s
Yield: Serves 2-4
Ingredients: 1 red onion - finely chopped; 1 red capsicum - finely chopped; 300 g boneless and skinless chicken thighs - cut into 12mm pieces; 2 tsp smoked paprika; 2 tsp ground coriander; 1 tsp ground cumin; 2 tsp garlic powder; 2 tsp coarse salt; 4 tbsp vegetable oil - divided; 2 tomatoes - seeded, diced; 2 tbsp chopped coriander; 4 x 30cm flour tortillas; 2 cups (240 g) shredded cheddar cheese; Sour cream - to serve (optional)

A simple classic that always delivers! Sweet capsicum, a hit of spice and some juicy chicken make these a firm family favourite. Add your choice of jalapeños, black beans or grilled corn to make them your own.

45 mins total time

15 mins active time

Easy

Serves 2-4

Ingredients

Measurements:

1 red onion
finely chopped
1 red capsicum
finely chopped
300 g boneless and skinless chicken thighs
cut into 12mm pieces
2 tsp smoked paprika
2 tsp ground coriander
1 tsp ground cumin
2 tsp garlic powder
2 tsp coarse salt
4 tbsp vegetable oil
divided
2 tomatoes
seeded, diced
2 tbsp chopped coriander
4 x 30cm flour tortillas
2 cups (240 g) shredded cheddar cheese
Sour cream
to serve (optional)

Instructions

1Insert the wire rack into position 4. Set the oven Air Fry, Super Convection, 205°C, for 15 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
2Place the onion, capsicum, chicken, paprika, ground coriander, cumin, garlic powder, salt and 1 tablespoon oil in a bowl and mix to combine. Transfer to the roasting pan.
3Once preheated, place the pan in the oven and cook for 15 minutes.
4The chicken should be golden and cooked through. If not, cook it for a few more minutes.
5Place a 30cm cast iron skillet in the oven. Adjust the time to 6 minutes, enable Rotate Remind and press Start. Meanwhile, continue to the next step.
6Add the tomatoes and chopped coriander to the chicken mixture and stir to combine
7Place 2 tortillas on a cutting board and sprinkle with half the cheese. Top with the chicken mixture and sprinkle with the remaining cheese. Top with the remaining tortillas and brush with 1 tablespoon oil.
8Once preheated, add 1 tablespoon oil to the skillet and swirl to coat the base. Add one of the quesadillas and cook for 6 minutes. When the Rotate Remind signals, rotate the skillet and continue cooking.
9The quesadilla should be crisp and golden underneath. If not, cook it a little longer. Carefully remove the quesadilla from the skillet and transfer to a plate. Repeat with the remaining quesadilla.
10Cut the quesadillas and serve with sour cream.

Ingredients

Measurements:

1 red onion
finely chopped
1 red capsicum
finely chopped
300 g boneless and skinless chicken thighs
cut into 12mm pieces
2 tsp smoked paprika
2 tsp ground coriander
1 tsp ground cumin
2 tsp garlic powder
2 tsp coarse salt
4 tbsp vegetable oil
divided
2 tomatoes
seeded, diced
2 tbsp chopped coriander
4 x 30cm flour tortillas
2 cups (240 g) shredded cheddar cheese
Sour cream
to serve (optional)

Instructions

1Insert the wire rack into position 4. Set the oven Air Fry, Super Convection, 205°C, for 15 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

2Place the onion, capsicum, chicken, paprika, ground coriander, cumin, garlic powder, salt and 1 tablespoon oil in a bowl and mix to combine. Transfer to the roasting pan.

3Once preheated, place the pan in the oven and cook for 15 minutes.

4The chicken should be golden and cooked through. If not, cook it for a few more minutes.

5Place a 30cm cast iron skillet in the oven. Adjust the time to 6 minutes, enable Rotate Remind and press Start. Meanwhile, continue to the next step.

6Add the tomatoes and chopped coriander to the chicken mixture and stir to combine

7Place 2 tortillas on a cutting board and sprinkle with half the cheese. Top with the chicken mixture and sprinkle with the remaining cheese. Top with the remaining tortillas and brush with 1 tablespoon oil.

8Once preheated, add 1 tablespoon oil to the skillet and swirl to coat the base. Add one of the quesadillas and cook for 6 minutes. When the Rotate Remind signals, rotate the skillet and continue cooking.

9The quesadilla should be crisp and golden underneath. If not, cook it a little longer. Carefully remove the quesadilla from the skillet and transfer to a plate. Repeat with the remaining quesadilla.

10Cut the quesadillas and serve with sour cream.