Crispy Chicken & Cheese Quesadillas

Ingredients

• 2 boneless, skinless chicken breast fillets, cut into thin strips
• 1 red pepper, deseeded and finely sliced
• 1 small red onion, finely sliced
• 1 tbsp vegetable oil, plus extra for brushing
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 4 large flour tortilla wraps
• 200g mature Cheddar cheese, grated
• salsa and soured cream, to serve

Method

1. Toss the chicken, pepper and onion with the oil, cumin, paprika and salt.

2. Preheat the air fryer to 200°C and cook the mixture for 8 to 9 minutes, shaking halfway, until the chicken is cooked through with no pink meat.

3. Lay out the 4 tortillas and spread the chicken mixture over one half of each.

4. Sprinkle over the cheese, then fold each tortilla over to make a half-moon and press down.

5. Brush the top of each quesadilla lightly with oil.

6. Cook 2 at a time at 190°C for 5 to 6 minutes, turning halfway, until crisp and golden and the cheese has melted.

7. Cut into wedges and serve with salsa and soured cream.