Chicken and Sweetcorn Quesadillas

Instructions

1. 1

   Use 530 g chicken breast and eight 20 cm/8-inch tortillas weighing about 40 g each. Air-fry the chicken breast at 180°C/355°F for 18 minutes, or until a food thermometer inserted into the thickest part reaches 74°C/165°F, then finely shred it. With clean hands and utensils, grate the cheese and thaw the frozen corn, draining any liquid. Mix the chicken, frozen corn and cumin. Keep this filling and the cheese refrigerated between batches.

2. 2

   Finely dice the tomatoes and mix with the lime juice and salt to make the salsa.

3. 3

   Preheat the empty air fryer to 180°C/355°F for 3 minutes. Cook one whole, flat quesadilla per batch, with no stacking or overlapping.

4. 4

   For each quesadilla, use two tortillas, one-quarter of the chicken mixture, 40 g cheese and 0.5 teaspoon oil. Spread the oil thinly over one side of each tortilla. Place one tortilla oiled-side down on a board, sprinkle with 20 g cheese, spread the filling evenly to within 1 cm of the edge, and add the remaining 20 g cheese. Top with the second tortilla, oiled-side up, and press gently.

5. 5

   Transfer the quesadilla to the basket using a wide spatula. Place a sturdy, manufacturer-compatible metal rack directly against the top tortilla to hold it down securely; it must not stand above the tortilla or touch the heating element. Air-fry at 180°C/355°F for 5 minutes. Using heatproof gloves, remove the rack, carefully flip the quesadilla with the spatula and replace the rack. Cook for another 5 minutes. Insert a food thermometer sideways into the centre of the chicken filling: it must reach 74°C/165°F. If needed, continue at the same temperature in 1-minute increments until it does.

6. 6

   Repeat the assembly and cooking process for the remaining three quesadillas. Allow four batches of 10 minutes each, plus the 3-minute preheat: 43 minutes of heating in total, with any thermometer-led extra cooking added. Cut each finished quesadilla into quarters and serve as its batch is ready with one-quarter of the salsa.