Season the chicken: In a bowl, toss the chicken with taco seasoning, a pinch of salt, and a squeeze of lime if you like. If using peppers/onions, toss them in a little oil and salt.

Assemble the quesadillas: Lay a tortilla flat. Sprinkle a layer of cheese over half the tortilla, add chicken and any veggies/beans, then top with a bit more cheese. Fold to make a half-moon. The cheese on both sides helps it “glue” shut.

Lightly oil: Spray or brush the outside of the folded tortilla with oil on both sides. This promotes browning and crunch.

Air fry the first side: Place the quesadilla in the basket (one at a time unless your fryer is large). Cook for 3 minutes.

Flip and finish: Carefully flip with tongs and cook 2–4 more minutes, until golden and the cheese is fully melted. If edges lift, press gently with tongs midway through.

Rest and slice: Let it rest for 1 minute to set the cheese, then slice into wedges. Sprinkle with cilantro if using.

Serve: Add lime wedges on the side and serve with salsa, sour cream, and guacamole.

Repeat: Assemble and cook remaining quesadillas, keeping finished ones warm on a rack (not a plate) to stay crisp.