ln a bowl, mix together the tuna, l tsp lime juice, sweetcorn, half the coriander, chipotle sauce and peppers.
Season well. If the peppers were in brine, rinse and dry them first.
For the guacamole, mash together the avocado and remaining lime juice. Season, then stir through most of the tomato and spring anion.
Put the tuna filling on one hait of each tortilla. Sprinkle over the cheese, ensuring it's on the edge, as it makes the 'glue' to stick the quesadillas together in the air fryer. Fold over the other side and push to seal. Heat the air fryer to 180°C/350°F. Spray with oil and cook for l min, then use a fish slice to flatten it once the cheese has started to melt. Cook for a further 3 mins, flip over, spray and cook for another 4 mins.
Serve the hot quesadilla, eut into wedges, with the guacamole, rocket and the remaining tomato, spring anion and coriander.
