Quesadilla
Cheddar, shredded chicken and spinach layered between flour tortillas and crisped in a CrispLid air fryer. Source servings/times as printed: SERVINGS 2468, READY IN 18 min, PREP 10 min, COOK 8 min.
⏱️ Prep: 10 min🍳 Cook: 8 min
Ingredients
| 4 | flour tortillas (6 inch) | |
| — | cooking spray | |
| 1 cup | 240 ml | shredded Cheddar cheese |
| 1 cup | 240 ml | shredded cooked chicken |
| 1/2 cup | 120 ml | chopped fresh spinach |
Instructions
- Spray 1 side of 1 tortilla generously with cooking spray and place flat in CrispLid fryer basket.
- Spread 1/4 cup Cheddar cheese over tortilla. Top cheese layer with shredded chicken and spinach. Spread 1/4 cup Cheddar cheese over top.
- Place second tortilla over fillings and spray top with cooking spray.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 425°F (220°C) and cook for 4 minutes. Flip quesadilla and cook until cheese is melted and tortillas are crisp, about 4 minutes more. Repeat with remaining ingredients. Lift the lid using the handle and set it on the silicone mat.
Mealthy Tip: Substitute corn tortillas for the flour tortillas for a gluten-free version. Anything you have on hand can be used as a filling instead of the Cheddar cheese, chicken, and spinach. Mozzarella cheese or Mexican cheese blend are good cheese substitutes. Skip the chicken for a vegetarian version. Broccoli or zucchini are great vegetables to use.