Melted cheddar and Monterey Jack get folded into a crisp, golden half-moon, seasoned with a warm blend of garlic powder, cumin, and chili powder for a smoky kick in every bite. The air fryer does all the work here, turning out shatter-crisp edges and a fully melted, gooey center without any hands-on flipping in oil. A quick brush of oil before cooking is all it takes to get that deep golden color and satisfying crunch. Slice into wedges and serve hot with sour cream, salsa, or guacamole for dipping. It's a fast, fuss-free lunch or snack that fits neatly into a gluten free spread, and the simple pantry spice mix means it never tastes like it's missing anything.
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In a small bowl, stir together the garlic powder, cumin, chili powder, and salt. Combine the shredded cheddar and Monterey Jack in a separate bowl.
Lay one tortilla flat on a cutting board. Sprinkle half of the cheese blend evenly over one half of the tortilla, then dust lightly with half of the spice mixture. Fold the bare half over the cheese to form a half-moon. Repeat with a second tortilla and the remaining cheese and spice mixture.
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