Preheat the air fryer: Set to 370°F (188°C). Give the basket a light spray with oil if it tends to stick.

Make the creamy jalapeño sauce: In a small bowl, mix 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon finely minced pickled jalapeños, 1 teaspoon jalapeño brine, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, a pinch of chili powder, 1 teaspoon lime juice, and a pinch of salt and pepper. Adjust heat with more jalapeños or brine to taste.

Prep the cheese: Combine 1 cup shredded Monterey Jack with 1/2 cup shredded cheddar.

For extra melt, add a tablespoon of cream cheese softened to room temp and dot it in small bits.

Warm the tortillas: Microwave tortillas for 10–15 seconds so they’re flexible and less likely to crack.

Assemble: Lay one tortilla flat. Spread 1–2 tablespoons of sauce over the entire surface, going almost to the edges. Sprinkle a generous, even layer of cheese.

If using chicken, scatter 1/3 to 1/2 cup very finely chopped chicken over half the tortilla so it folds neatly.

Fold: Fold the tortilla into a half-moon. Press lightly to help it seal. Brush the top with a thin layer of softened butter for color and flavor.

Air fry: Place the quesadilla in the preheated basket, buttered side up.

Cook for 3–4 minutes, flip carefully, brush the new top side with a little butter, and air fry another 2–3 minutes. You’re aiming for golden spots and fully melted cheese.

Rest and slice: Let it rest 1 minute so the cheese sets slightly. Slice into three or four wedges with a sharp knife or pizza cutter.

Serve: Add an extra drizzle of sauce for dipping.

Great with salsa, pico de gallo, or a squeeze of lime.