Golden, crisp tortillas hug a melty blend of cheddar and Monterey Jack, seasoned with a smoky mix of garlic powder, cumin, and chili powder before hitting the air fryer. That quick blast of hot air gives you crackly, blistered edges without any stovetop babysitting, and the cheese turns molten and stretchy in just a few minutes. A light brush of oil is all it takes to get that deep golden crunch on both sides, no flipping in a skillet required. Slice into wedges and serve with sour cream, salsa, or guacamole for dipping. It's a fast, satisfying option that fits right into a vegetarian spread, whether it's a weeknight dinner or a snack plate for movie night.
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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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