Air Fryer Quesadillas

• 4flour tortillas — 8-inch — the taco size folds into a perfect half-moon
• 2 cupsMonterey Jack or cheddar — shredded from the block; it melts faster than the tortilla crisps
• 1/2 cupcooked chicken, beans, or sautéed peppers — optional — keep fillings pre-cooked and not wet
• 1 tbspneutral oil — brushed on the outside for blister and shine
• 1/2 cupsalsa — to serve

Method

1. 01

   Lay cheese over half of each tortilla, add any extras (nothing wet — salsa goes on the table, not inside, or the tortilla steams instead of crisping), and fold into half-moons. Brush the outsides lightly with oil.

2. 02

   Place two half-moons in the basket, straight edges facing out. Pin each one flat with a toothpick through the middle — the fan will flip an unpinned quesadilla like a pancake and dump the filling. This is the trick that makes the whole recipe work.

3. 03

   Air fry at 370°F for 4 minutes, flip carefully with tongs, pull the toothpicks, and cook 2–3 minutes more until blistered and golden with cheese bubbling at the seam.

4. 04

   Rest 1 minute, cut each half-moon into three wedges, and serve with salsa. Repeat with the second pair — quesadillas wait for no one, but batch two cooks while batch one disappears.