Air-Fried Chipotle Chicken Quesadillas
Breville Test Kitchen

Breville Test Kitchen

Air-Fried Chipotle Chicken Quesadillas

Loaded with fresh ingredients and on the table in 30 minutes, this really is speedy Mexican at its best! Zippy pickled onion paired with shredded rotisserie chicken and some cheeky chipotle, make for a mouth-watering result. Plus, we’ve added an easy guac to complete the fiesta!
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

30 mins total time

15 mins active time


Serves 2-4



For the pickled onion

  • fresh lime juice icon
    ¼ cup (2 fl oz) fresh lime juice
  • kosher salt icon
    2 tsp kosher salt
  • sugar icon
    2 tsp sugar
  • small red onion icon
    1 small red onion

    thinly sliced

For the chipotle chicken quesadilla

  • shredded roast chicken  icon
    8 oz shredded roast chicken
  • tomato icon
    2 tomatoes

    seeded, diced

  • chopped chipotle in adobo sauce icon
    1¾ oz chopped chipotle in adobo sauce
  • 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
  • kosher salt icon
    Kosher salt

    to season

  • vegetable oil icon
    3 tbsp vegetable oil


For the guacamole

  • ripe avocado icon
    1 ripe avocado


  • kosher salt icon
    1 tsp kosher salt
  • fresh lime juice icon
    1 tbsp fresh lime juice


  • 1Place the lime juice, salt and sugar in a bowl and mix to combine. Add the onion, toss and set aside for a minimum of 15 minutes. Meanwhile, continue to the next step.
  • 2Place the chicken, tomatoes, chipotle and cilantro in a bowl and mix to combine.
  • 3Insert the wire rack into position 4. Place a 12-inch cast iron skillet in the oven. Set the oven to Air Fry, Super Convection, 400°F, for 6 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 4Place 2 tortillas on a cutting board, sprinkle with half the cheese. Top with the chicken mixture. Drain the pickled onion, squeeze out any excess liquid and scatter over the chicken mixture. Sprinkle with salt and the remaining cheese. Top with the remaining tortillas and brush with 1 tablespoon oil.
  • 5Once 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. Meanwhile, make the guacamole.
  • 6Place the avocado, salt and lime juice in a bowl. Using a whisk, mash and whisk until almost smooth. Set aside.
  • 7The 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.
  • 8Cut the quesadillas and serve with the guacamole.
Main course

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