Air-Fried Chicken and Pepper Quesadillas

the Breville Test Kitchen

Air-Fried Chicken and Pepper Quesadillas

Name: Air-Fried Chicken and Pepper Quesadillas
Cook time: 900 s
Total time: 2700 s
Yield: Serves 2-4
Ingredients: 1 red onion - finely chopped; 1 red bell pepper - finely chopped; 10½ oz boneless and skinless chicken thighs - cut into ½-inch pieces; 2 tsp smoked paprika; 2 tsp ground coriander; 1 tsp ground cumin; 2 tsp garlic powder; 2 tsp kosher salt; ¼ cup (2 fl oz) vegetable oil - divided; 2 tomatoes - seeded, diced; 2 tbsp chopped cilantro; 4 x 12-inch flour tortillas; 2 cups (8½ oz) Mexican blend grated cheese; Sour cream - to serve (optional)

A simple classic that always delivers! Sweet bell peppers, a hit of spice and some juicy chicken make these a firm family favorite. 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 bell pepper
finely chopped
10½ oz boneless and skinless chicken thighs
cut into ½-inch pieces
2 tsp smoked paprika
2 tsp ground coriander
1 tsp ground cumin
2 tsp garlic powder
2 tsp kosher salt
¼ cup (2 fl oz) vegetable oil
divided
2 tomatoes
seeded, diced
2 tbsp chopped cilantro
4 x 12-inch flour tortillas
2 cups (8½ oz) Mexican blend grated cheese
Sour cream
to serve (optional)

Instructions

1Insert the wire rack into position 4. Set the oven Air Fry, Super Convection, 400°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step. 
2Place the onion, bell pepper, chicken, paprika, coriander, cumin, garlic powder, salt and 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 for a few more minutes.
5Place a 12-inch cast iron skillet in the oven. Adjust the time to 6 minutes, confirm Rotate Remind and press Start. Meanwhile, continue to the next step.
6Add the tomatoes and cilantro 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.