Preheat the air fryer: Set it to 375°F (190°C) for about 3 minutes. A warm basket helps the tortillas crisp fast.

Prep the filling: In a bowl, mix chicken with a pinch of chili powder, cumin, garlic powder, salt, and pepper. If using sautéed onions and peppers, fold them in. Add a spoonful of salsa if you like it saucy.

Assemble: Lay a tortilla flat. Sprinkle a thin layer of cheese over half, add the chicken mixture, then a bit more cheese on top. Fold the tortilla into a half-moon. Press gently to seal.

Oil lightly: Spray both sides with oil. This helps with browning and prevents sticking.

Air fry: Place the folded quesadilla in the basket. Cook for 4–5 minutes, flip, then cook 3–4 more minutes, until golden and the cheese is melted. Tip: If the tortilla tries to lift, place a small trivet or toothpicks (wooden, soaked briefly) to hold it down.

Rest and slice: Let it sit for 1 minute so the cheese settles. Slice into wedges.

Serve: Top with cilantro and serve with sour cream, guac, and lime. Add hot sauce if you want heat.