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Crispy Air Fryer Pizza Quesadilla Recipe (Quick & Easy)

Crispy Air Fryer Pizza Quesadilla

Two flour tortillas are filled with pizza sauce, melted mozzarella, pepperoni, Parmesan, and Italian seasoning before being air-fried until crisp and golden. This quick recipe is ready in about 10 to 13 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Pizza Quesadillas
  • 2 tortillas Medium flour tortillas, about 8 inches each
  • 1/2 cup Shredded low-moisture mozzarella cheese
  • 12-16 slices, about 1 ounce Pepperoni slices
  • 1/4 cup Pizza sauce, plus more for dipping
  • 1 tablespoon Grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
For the Basket
  • As needed Nonstick cooking spray or olive oil

Method
 

Step-by-Step
  1. Preheat the air fryer to 375°F for about 3 minutes. This temperature gives the tortillas a particularly crisp finish, although 350°F can also be used.
  2. Lay one tortilla flat and spread 2 tablespoons of pizza sauce over it, leaving a small border around the edge. Sprinkle on half of the mozzarella, add half of the pepperoni, and finish with half of the Parmesan and Italian seasoning.
  3. Place the second tortilla on top and press gently so the filling is distributed evenly. Repeat with the remaining ingredients to make the second quesadilla.
  4. Lightly spray or brush the outside of each quesadilla with oil. Place them in the air-fryer basket in a single layer, securing the top tortilla with two toothpicks if the fan tends to lift it.
  5. Air-fry at 375°F for 3 to 4 minutes. Carefully flip each quesadilla, then cook for another 2 to 4 minutes until the tortillas are golden and crisp and the cheese is melted.
  6. Rest the quesadillas for 1 to 2 minutes before cutting them into wedges. Remove any toothpicks, then serve with warmed pizza sauce for dipping.

Notes

Do not overfill the tortillas or add too much sauce because extra moisture can make them soggy and cause the filling to leak. Cook in a single layer and work in batches if needed. Low-moisture mozzarella creates a less watery result than fresh mozzarella.