Breville Test Kitchen

Air-Fried Chipotle Chicken Quesadillas

Name: Air-Fried Chipotle Chicken Quesadillas
Cook time: 900 s
Total time: 1800 s
Yield: Serves 2-4
Ingredients: ¼ cup (2 fl oz) fresh lime juice; 2 tsp kosher salt; 2 tsp sugar; 1 small red onion - thinly sliced; 8 oz shredded roast chicken; 2 tomatoes - seeded, diced; 1¾ oz chopped chipotle in adobo sauce; 2 tbsp chopped cilantro; 4 x 12-inch flour tortillas; 2 cups (8½ oz) Mexican blend grated cheese; Kosher salt - to season; 3 tbsp vegetable oil - divided; 1 ripe avocado - chopped; 1 tsp kosher salt; 1 tbsp fresh lime juice

Loaded with fresh ingredients and on the table in 30 minutes, this really is speedy Mexican at its best! Zippy pickled onion paired with shredded rotisserie chicken and some cheeky chipotle, make for a mouth-watering result. Plus, we’ve added an easy guac to complete the fiesta!

30 mins total time

15 mins active time

Easy

Serves 2-4

Ingredients

Measurements:

For the pickled onion

¼ cup (2 fl oz) fresh lime juice
2 tsp kosher salt
2 tsp sugar
1 small red onion
thinly sliced

For the chipotle chicken quesadilla

8 oz shredded roast chicken
2 tomatoes
seeded, diced
1¾ oz chopped chipotle in adobo sauce
2 tbsp chopped cilantro
4 x 12-inch flour tortillas
2 cups (8½ oz) Mexican blend grated cheese
Kosher salt
to season
3 tbsp vegetable oil
divided

For the guacamole

1 ripe avocado
chopped
1 tsp kosher salt
1 tbsp fresh lime juice

Instructions

1Place the lime juice, salt and sugar in a bowl and mix to combine. Add the onion, toss and set aside for a minimum of 15 minutes. Meanwhile, continue to the next step.
2Place the chicken, tomatoes, chipotle and cilantro in a bowl and mix to combine.
3Insert the wire rack into position 4. Place a 12-inch cast iron skillet in the oven. Set the oven to Air Fry, Super Convection, 400°F, for 6 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
4Place 2 tortillas on a cutting board, sprinkle with half the cheese. Top with the chicken mixture. Drain the pickled onion, squeeze out any excess liquid and scatter over the chicken mixture. Sprinkle with salt and the remaining cheese. Top with the remaining tortillas and brush with 1 tablespoon oil.
5Once 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. Meanwhile, make the guacamole.
6Place the avocado, salt and lime juice in a bowl. Using a whisk, mash and whisk until almost smooth. Set aside.
7The 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.
8Cut the quesadillas and serve with the guacamole.