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Get Crispy Veggie Quesadillas in an Air Fryer

Get Crispy Veggie Quesadillas in an Air Fryer


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Yield

Serves 4 (serving size: 1 quesadilla, 1 tbsp. cumin cream, 2 tbsp. pico de gallo)

Filling but not heavy, air fryer quesadillas make a quick and satisfying weeknight supper.

Black beans bring protein and fiber to the party; peppers and zucchini bring color, crunch, and up your daily veggie count. Shop for sprouted tortillas at well-stocked supermarkets; regular whole-wheat tortillas will work in a pinch.

Be sure to secure the quesadillas with a toothpick during cooking; the air flow in your fryer can blow them open until the cheese melts and seals everything together. Public Service Announcement: These quesadillas pair perfectly with ice-cold beer; limes optional.

Ingredients

  • 4 (6-in.) sprouted whole-grain flour tortillas
  • 4 ounces reduced-fat sharp Cheddar cheese, shredded (about 1 cup)
  • 1 cup sliced red bell pepper
  • 1 cup sliced zucchini
  • 1 cup no-salt-added canned black beans, drained and rinsed
  • Cooking spray
  • 2 ounces plain 2% reduced-fat Greek yogurt
  • 1 teaspoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)
  • 1/4 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup drained refrigerated pico de gallo

Nutritional Information

  • Calories 291
  • Fat 8g
  • Satfat 4g
  • Unsatfat 3g
  • Protein 17g
  • Carbohydrate 36g
  • Fiber 8g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 518mg
  • Calcium 30% DV
  • Potassium 6% DV

How to Make It

Step 1

Place tortillas on a work surface. Sprinkle 2 tablespoons shredded cheese over half of each tortilla. Top cheese on each tortilla with 1/4 cup each red pepper slices, zucchini slices, and black beans. Sprinkle evenly with remaining 1/2 cup cheese. Fold tortillas over to form half-moon shaped quesadillas. Lightly coat quesadillas with cooking spray, and secure with toothpicks.

Step 2

Lightly spray air fryer basket with cooking spray. Carefully place 2 quesadillas in the basket, and cook at 400°F until tortillas are golden brown and slightly crispy, cheese is melted, and vegetables are slightly softened, 10 minutes, turning quesadillas over halfway through cooking. Repeat with remaining quesadillas.

Step 3

While quesadillas cook, stir together yogurt, lime zest, lime juice, and cumin in a small bowl. To serve, cut each quesadilla into wedges and sprinkle with cilantro. Serve each with 1 tablespoon cumin cream and 2 tablespoons pico de gallo.


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