Chicken, Black Bean, and Salsa Quesadilla

Ingredients:

Quesadilla

• 4 wheat tortillas diameter 25 cm.
• 1 lb pinto or black beans, drained
• 2 cups shredded cooked chicken, about 250g
• 1 tbsp (15 g) butter
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1-2 pickled jalapeños, coarsely chopped
• 1/2 tsp salt
• 1/4 cup chicken broth low salt
• Sour cream and cilantro for serving

Chili sauce

• 1-2 tbsp. l. olive oil
• 8 green onions with roots trimmed
• 2 teaspoons crushed chipotle peppers (smoked red jalapeños) in adobo sauce
• 1/4 cup salsa sauce, and also for serving
• 110 gr. grated cheese (about 1 tbsp.)

Preparation:

1. Preheat oven to 170°C. Line a baking sheet with foil.
2. Make bean paste: Melt the butter in a frying pan over medium-high heat, add the cumin and coriander and cook for about 1 minute until fragrant. Add black beans, jalapeño and water and bring to a boil.
   
   Using a potato masher or a large fork, mash the beans until they form a smooth paste. Season with salt and transfer to a bowl.
3. Heat a grill pan. Brush or drizzle the green onions with vegetable oil, then grill until soft and lightly blackened, 5-7 minutes. Cool and coarsely chop. In a small bowl, combine the chicken, chipotle peppers, and green onions.
4. Fry the tortillas directly over a gas burner over medium heat, turning occasionally, until bubbly on both sides. If you're using an electric burner, fry them in an ungreased cast-iron skillet.
   
   Place the tortillas on the prepared baking sheet. Spread the beans on one side of the tortilla, top with the chicken, salsa, and cheese. Fold into a crescent shape, covering the filling with the other half of the tortilla. Place another sheet of foil on top of the quesadillas.
5. Bake for about 12 minutes, until the cheese is melted and the filling is hot. Serve with extra sauces, cut into pieces.