Air fryer recipe · Breakfast
Breakfast Quesadilla
Two tortillas stuffed with cheese, corn and capsicum, air fried until crisp and melted.
- 12 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 200kcal
- 8.9 gprotein
- 17.2 gcarbs
- 10.4 gfat
- 1.7 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- tortilla2
- cheese100 g, grated
- capsicum1 small, chopped
- onion1 small, chopped
- sweet corn3 tbsp, boiled
- butter1 tsp, softened
Method
Mix the filling
In a bowl, mix the grated cheese with the chopped capsicum, onion and boiled sweet corn. Tossing the vegetables through the cheese spreads them evenly, so every wedge gets a good balance of filling.
Build the quesadilla
Spread the cheese and vegetable mix over one tortilla, leaving a small clear border at the edge. Top with the second tortilla and press down gently so the filling packs flat and the layers stick together.
Butter the outside
Brush both outer sides of the quesadilla with softened butter. The butter helps the tortilla crisp and turn golden, and it stops the edges drying out and curling up in the hot air.
Air fry the quesadilla
Place the quesadilla in the basket, weighing it down with a small rack if it lifts. Air fry at 190°C for 6 min, flipping halfway, until golden and the cheese has melted fully. Cut into wedges to serve.
