Ingredients

1.

Portabella mushrooms, raw
2.5 oz
2.

Olive Or Extra Virgin Olive Oil
2 tsp
3.

Black pepper
0.13 tsp
4.

Almond flour
1 tbsp
5.

Parmesan cheese
0.5 tbsp, grated
6.

Chili Powder
0.25 tsp
7.

Chicken Breast Boneless Skinless Raw
4 oz
8.

Salt
0.13 tsp
9.

Black pepper
0.13 tsp
10.

Cumin, ground
0.13 tsp
11.

Onion powder
0.13 tsp
12.

Garlic powder
0.13 tsp
13.

Olive Or Extra Virgin Olive Oil
2 tsp
14.

Mayonnaise
1 tbsp
15.

Sour cream
1 tsp
16.

Chili Powder
0.25 tsp
17.

Cumin, ground
0.13 tsp
18.

Black pepper
0.13 tsp
19.

Onion powder
0.13 tsp
20.

Paprika
0.13 tsp
21.

Colby Jack cheese
0.75 cup, shredded

Instructions

1.
Prepare the portobello fries first by slicing a large portobello cap into long pieces about ½”-1” thick. Place all the slices in a bowl and toss them with olive oil and pepper until they’re evenly coated. Next to the mushroom slices, arrange the almond flour, parmesan, and chili powder on a plate. Line your air fryer tray with parchment paper, if necessary, and have it ready on the side as well.
2.
Turn the air fryer on to preheat to 375 degrees. One by one, press a portobello slice into the almond flour breading, then flip it over and press it into the breading on the other side. You can gently brush off any excess breading, but make sure each portobello slice has an even, thin coating on both sides. Arrange all breaded portobello slices on your prepared tray.
3.
Cook the portobello fries in your air fryer for about 15 minutes. You may need to flip or rotate the “fries” about halfway through, depending on your style of air fryer. To check for doneness, the portobello fries will have shrunk somewhat and will have soft flesh with a crunchy, fried outside coating. Let the fries cool as you complete the recipe. While they’re cooking in the air fryer, you can behind making the quesadilla.
4.
Make the chicken by patting a thin-sliced breast dry with a paper towel. Season the chicken with salt, pepper, cumin, onion powder, and garlic powder. Heat the olive oil on medium-high heat in a pan. Once the oil is hot, place the chicken in and cook it until it’s golden-brown on both sides. It should take about 8 minutes to cook the chicken. You may cook it at a higher temperature to blacken the spices if you prefer, but this mock-drive-thru quesadilla usually has juicy pieces of chicken.
5.
Set the chicken aside to cool on a cutting board. When it’s cooled, chop the chicken into small pieces. The finer you can chop the chicken, the less likely you’ll have pieces that fall out of the quesadilla later. Leave the chopped chicken aside as you mix together the tangy drive-thru sauce. Stir together in a large bowl mayonnaise, sour cream, and just a pinch each of chili powder, cumin, black pepper, onion powder, and paprika until you have a tangy sauce. Fold the chopped chicken into the sauce and set the bowl aside.
6.
It’s time to make the quesadilla! Arrange the shredded cheese in the base of a non-stick 8” or 10” pan. Spread the cheese out so it’s all in a thin, even-layered circle filling the bottom of the pan. Place the pan over medium heat on the stove, and cook the cheese undisturbed until it melts. Once the cheese is melted, place the chicken with tangy sauce filling on one half of the cheese “tortilla”.
7.
Again, leave the cheese undisturbed as it continues to cook past melting to bubbling and then hardening to a dark orange disc. When you can slide a spatula between the cheese tortilla and the pan, gently lift and slide the quesadilla from the pan onto your serving dish. Use your spatula to fold the cheese tortilla over the chicken filling and hold it in place for a few seconds as the cheese continues to harden in its final form. When the cheese has hardened and cooled, cut the quesadilla in half for serving with the portobello fries.