Chicken, Chili, and Cheese Quesadillas
Total Time: 50 mins
Active: 50 mins
Ingredients
Quesadillas :
- 12 corn tortillas, preferably white
- 6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced
- 1 tablespoon chopped pickled jalapenos
- 1 cup of shredded cooked chicken (about 3 ounces)
- 4 tablespoons (1/2 stick) unsalted butter
Topping and Salsa :
- 1 pound vine-ripened tomatoes (about 2 tomatoes)
- 1/4 small red onion
- 2 to 3 tablespoons chopped cilantro
- Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
- Kosher salt
- 1 Hass avocado, halved, seeded and sliced
Directions
Prepare the Quesadillas :
Lay 6 tortillas on the work surface, and divide the cheese, jalapenos, and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with the remaining tortillas and press gently to seal. Melt 1 tablespoon of butter. Carefully place a quesadilla in the air fryer and fry, turning once, until they turn golden and little bubbles appear on both sides, about 4 to 5 minutes in total. Repeat with the remaining quesadillas.
Prepare the Salsa :
While the quesadillas are cooking, make the salsa. Halve the tomatoes and grate them using the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce, and salt to taste.
Serving :
Cut the quesadillas into 4 wedges using a pizza wheel or a knife and serve with the salsa and avocado.