BBQ Smoky Chicken Quesadillas with Air-Fried Zucchini Sticks

Wash 3 raw medium zucchinis and pat them dry. Slice off the ends, cut each zucchini in half crosswise, then cut each half into 8 vertical wedges to create stick shapes.

In a medium bowl, toss the zucchini sticks with 1 tbsp of olive oil, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of salt, and 1/4 tsp of black pepper until evenly coated.

Preheat your air fryer to 400°F (200°C). Arrange the seasoned zucchini sticks in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Air fry for 10 to 12 minutes, shaking the basket halfway through, until the zucchini is tender and the edges are lightly browned.

While the zucchini cooks, chop 1.5 lb of leftover parmesan chicken tenders (from Day 2) into bite-sized pieces.

In a mixing bowl, combine the chopped chicken, 1 tbsp of mild taco seasoning, and 1/2 cup of mild BBQ sauce. Stir well to ensure the chicken is thoroughly coated in the sauce.

Lay out 4 large flour tortillas on a clean work surface. On one half of each tortilla, sprinkle 1/4 cup of mild cheddar cheese (using 1 cup total for this step).

Divide the BBQ chicken mixture evenly among the tortillas, placing it directly over the cheese layer. Sprinkle the remaining 1 cup of mild cheddar cheese (1/4 cup per tortilla) over the chicken, then fold the empty half of each tortilla over the filling to create a half-moon shape.

Preheat your BBQ grill to medium heat (about 350°F / 175°C) and clean the grates. Lightly brush the outer tops and bottoms of the folded quesadillas with the remaining 1 tbsp of olive oil.

Place the quesadillas directly on the grill grates. Grill for 3 to 4 minutes per side, turning carefully with a wide spatula, until the tortillas are crispy with golden grill marks and the cheese is fully melted.

Remove the quesadillas from the grill and let them rest for 2 minutes. Slice each quesadilla into three wedges and serve immediately alongside the warm air-fried zucchini sticks.