Air fryer recipe · Mains
Tandoori Chicken Quesadilla
Tandoori spiced chicken and melted cheese folded into a crisp tortilla.
- 25 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 220kcal
- 16.2 gprotein
- 19.9 gcarbs
- 8.5 gfat
- 2.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken breast250 g
- yogurt2 tbsp
- tandoori masala2 tbsp
- tortillas4 pieces
- cheese100 g
- capsicum1 small
- onion1 small
Method
Marinate the chicken
Cut the chicken into small thin strips, then mix with the yogurt and tandoori masala until well coated. Rest for 15 minutes. The yogurt softens the meat and small strips cook through quickly and evenly.
Air fry the chicken
Place the marinated chicken in the basket and air fry at 190°C for 10 minutes, shaking once, until the internal temperature reaches 74°C and the juices run clear. Cooking it first keeps the filling from going wet.
Fill the tortillas
Lay the tortillas flat and scatter cheese, capsicum, onion and the cooked chicken over one half of each. Fold in half and press gently. Keeping the filling on one half makes a neat fold that holds.
Arrange in the basket
Place the folded quesadillas in the basket and brush the tops lightly with oil. A thin film of oil helps the tortilla turn crisp and golden instead of drying out into a pale, papery finish.
Crisp the quesadillas
Air fry at 180°C for 6 min, flipping halfway, until golden brown and crisp and the cheese has melted fully. Flipping browns both sides evenly so neither one stays soft and bendy.
