Preheat the air fryer: Set it to 375°F (190°C) for 3-5 minutes. A hot basket helps the tortillas crisp quickly.

Mix the filling: In a bowl, combine the chicken and BBQ sauce. Taste and adjust with a pinch of salt and pepper. Stir in red onion, cilantro, and jalapeños if using.

Assemble the quesadillas: Lay a tortilla flat. Sprinkle about 1/4 cup cheese on one half, add 1/2 cup of the BBQ chicken mixture, then top with another 1/4 cup cheese. Fold the tortilla over to make a half-moon. Repeat with remaining tortillas.

Lightly oil: Brush the outsides of the folded tortillas with a thin layer of olive oil or mist with cooking spray. This ensures even browning.

Air fry the first batch: Place 1-2 quesadillas in the basket (don’t crowd). Cook for 4-6 minutes, flipping halfway. They’re done when the tortilla is golden and the cheese is melted.

Adjust if needed: If your first batch is pale, add 1-2 minutes. If they brown too fast, lower to 350°F and extend cook time slightly.

Repeat: Cook remaining quesadillas in batches. Keep finished ones warm on a rack in a low oven (200°F) so they stay crisp.

Slice and serve: Let rest for 1-2 minutes, then cut into wedges. Serve with ranch, sour cream, or extra BBQ sauce. A simple slaw or green salad makes a great side.