Air-Fried Chicken and Bell Pepper Quesadillas
Breville Test Kitchen

Breville Test Kitchen

Air-Fried Chicken and Bell Pepper Quesadillas

A simple classic that always delivers! Sweet bell peppers, a hit of spice and some juicy chicken make these a firm family favorite. Add your choice of jalapeños, black beans or grilled corn to make them your own.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

45 mins total time

15 mins active time


Serves 2-4



  • red onion icon
    1 red onion

    finely chopped

  • red bell pepper icon
    1 red bell pepper

    finely chopped

  • boneless and skinless chicken thighs icon
    10½ oz boneless and skinless chicken thighs

    cut into ½-inch pieces

  • smoked paprika icon
    2 tsp smoked paprika
  • ground coriander icon
    2 tsp ground coriander
  • ground cumin icon
    1 tsp ground cumin
  • garlic powder icon
    2 tsp garlic powder
  • kosher salt icon
    2 tsp kosher salt
  • vegetable oil icon
    ¼ cup (2 fl oz) vegetable oil


  • tomato icon
    2 tomatoes

    seeded, diced

  • chopped cilantro  icon
    2 tbsp chopped cilantro
  • 12-inch flour tortilla icon
    4 x 12-inch flour tortillas
  • Mexican blend grated cheese icon
    2 cups (8½ oz) Mexican blend grated cheese
  • sour cream icon
    Sour cream

    to serve (optional)


  • 1Insert the wire rack into position 4. Set the oven Air Fry, Super Convection, 400°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step. 
  • 2Place the onion, bell pepper, chicken, paprika, coriander, cumin, garlic powder, salt and oil in a bowl and mix to combine. Transfer to the roasting pan.
  • 3Once preheated, place the pan in the oven and cook for 15 minutes.
  • 4The chicken should be golden and cooked through. If not, cook for a few more minutes.
  • 5Place a 12-inch cast iron skillet in the oven. Adjust the time to 6 minutes, confirm Rotate Remind and press Start. Meanwhile, continue to the next step.
  • 6Add the tomatoes and cilantro to the chicken mixture and stir to combine.
  • 7Place 2 tortillas on a cutting board and sprinkle with half the cheese. Top with the chicken mixture and sprinkle with the remaining cheese. Top with the remaining tortillas and brush with 1 tablespoon oil.
  • 8Once preheated, add 1 tablespoon oil to the skillet and swirl to coat the base. Add one of the quesadillas and cook for 6 minutes. When the Rotate Remind signals, rotate the skillet and continue cooking.
  • 9The quesadilla should be crisp and golden underneath. If not, cook it a little longer. Carefully remove the quesadilla from the skillet and transfer to a plate. Repeat with the remaining quesadilla.
  • 10Cut the quesadillas and serve with sour cream.
Main course

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