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4 burrito-sized tortillas
1 pound cooked chicken breast
(easiest with rotisserie or pulled chicken)
4 slices American cheese
2 cups shredded cheese (Mexican
blend, or a combination of cheddar,
Monterey jack, and pepper jack)
cup mayonnaise
2 teaspoons pickled jalapeños, finely
minced
2 teaspoons jalapeño juice
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon garlic powder
teaspoon cayenne pepper
Ingredients:
For quesadilla sauce:
Chicken Quesadillas
with Jalapeno
Jumping Sauce
1.
Prepare Quesadilla Sauce by combining all ingredients in small bowl.
2.
To assemble quesadillas, start by tearing American cheese slices in half. For
each tortilla, place one section of American cheese on opposing sides of the
circle (it’s ok if the cheese doesn’t cover the whole tortilla), then add about ½
cup of shredded cheese on top of the American cheese.
3.
On each tortilla, add ½ cup cooked chicken on top of the cheese. Brush about
a tablespoon of Quesadilla sauce onto the other half of the tortilla. Fold the
tortilla in half, then slice it in half.
4.
Grease Fryer Basket with a small amount of melted butter or vegetable oil.
Place quesadilla triangles Air Fryer (two at a time if they fit). Cook at 370° for
two minutes, flip, then cook for another two minutes. Continue to flip every two
minutes until desired doneness; cheese should be melted and tortilla should
be toasty.
5.
Repeat with remaining quesadilla halves and serve.
6.
Make sure you have plenty of sour cream, salsa, and guac on hand
just in queso!
Directions:
Prep Time:
15 minutes •
Cook Time:
18-20 minutes per
waffle •
Serves:
4
