Air fryer recipe · Mains
Loaded Veg Quesadilla
Two tortillas packed with melted cheese, beans and peppers, then crisped flat.
- 12 minTotal time
- 185°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 240kcal
- 13.1 gprotein
- 21.9 gcarbs
- 11.4 gfat
- 3.4 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- tortilla2
- cheese1 cup grated
- kidney beans1/2 cup, boiled or canned
- capsicum1/2 cup diced
- onion1/4 cup diced
- tomato1/4 cup diced
Method
Mash the filling
Lightly mash the kidney beans with a fork, leaving some whole for texture. Stir in the diced capsicum, onion and tomato with a pinch of salt. Mashing part of the beans helps the filling hold together so it does not tumble out when you cut it.
Build the quesadilla
Lay one tortilla flat, spread the bean mix right to the edges, then scatter the grated cheese and press the second tortilla on top. Cheese spread to the edges melts into glue that seals the rim and stops the filling leaking.
Secure it
Slide the quesadilla onto the air fryer base and set a small trivet or a light heatproof rack on top. The weight keeps it flat so the fast-moving hot air cannot lift the top tortilla and blow it around the basket.
Crisp and serve
Air fry at 185°C for 12 min, flipping once at the halfway mark so both sides colour evenly. It is done when the tortilla is golden and crisp and the cheese has fully melted. Cut into wedges and serve hot while the cheese still pulls.
