Ingredients

Beans:
1 tablespoon unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can pinto or black beans,(about 15 ounces) rinsed and drained
1 to 2 pickled jalapeno, roughly chopped
1/2 teaspoon kosher salt
1/4 cup water or chicken broth, homemade or low-sodium canned

Toppings:
1 to 2 tablespoons extra-virgin olive oil
8 scallions (white and green), trimmed
2 cups shredded cooked chicken, about 8 ounces
2 teaspoons minced chipotle peppers en adobo

1/4 cup prepared salsa
4 ounces shredded Montery jack cheese, about 1 cup
4 (10-inch) flour tortillas
Optional garnishes: sour cream, cilantro sprigs, salsa
Alternative methods, recipes follow

Directions

Preheat the oven to 350 degrees F. Line a
baking sheet with aluminum foil.

To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook
until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato
masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.

Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7
minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.

Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each
side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the
prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold
the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the
top of the quesadillas.

Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with
optional garnishes.

Ingredients

Alternative methods:

Method for 6-inch tortillas:

Directions

8 (6-inch) tortillas

Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the
prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another
sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is
hot, about 12 minutes.

Ingredients

Method for 10-inch
tortillas:

Directions

4 (10-inch) tortillas
4 tablespoons vegetable oil, like soy, peanut, or corn

Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan.
Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the
filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining
tortillas. Bake at 350 degrees F until the cheese is melted and the filling is
hot.

Ingredients

Quesadilla for one:

Directions

Heat a large skillet over
medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients
on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape.

Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.