Easy air fried or baked quesadillas are great for one or a group. I’d use my air fryer if I am just cooking for myself, but you can do multiples on a cookie sheet in your conventional oven. It would also work in a skillet or on a grill. Serve with easy salad of diced tomatoes and cucumbers with a splash of lemon juice or vinegar and a little drizzled olive oil. I use this as a snack or non-meal meal when I want something quickly and I usually have these ingredients in the pantry or fridge. It’s a also a good way to use up small bits of leftovers. Use your favorite seasoning or use none. If the cheese is saltiy, you may not need any more.
Ingredients:
1 tablespoon avocado or canola oil
6 flour tortillas (5 to 6 inches)
2 cups/8 ounces shredded Mexican cheese blend, pepper Jack or mozzarella cheese
Chile powder-chilpotle, gochugaru, Aleppo or other; or smoked paprika or Chili-Lime seasoning
1 cup fresh or frozen corn kernels and/or beans (optional); also finely diced summer or winter squash
Salt, if needed
TOPPINGS: Any combination of sliced avocado, diced white or red onion, chopped Persian cucumbers, diced tomatoes, chopped cilantro, lime wedges, sour cream, salsa and hot sauce, for serving (optional)
Directions:
Heat oven to 425 degrees. (400 for air fryer)
Drain canned vegetables. Drizzle oil on baking pan and use tortilla to spread around. Make sure both sides of all tortillas are also rubbed in oil to lightly coat. Sprinkle on cheese. Sprinkle with chile powder and then add corn and beans, if used. Add finely diced summer or winter squash and you have a “Three Sisters” Native American meal.
Bake the quesadillas until the cheese is melted, 5 minutes for oven (3 minutes for air fryer) , then remove the pan from the oven. Using a spatula, fold each tortilla over itself to make half moons. Sprinkle with salt and return to the oven until crispy and lightly browned at the edges, (1-2 minutes for air fryer) 3 to 5 minutes for oven.
Serve immediately with any desired toppings.
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