Chipotle Chicken Quesadillas with Smashed White Beans, Corn Salsa, Tomato Watermelon Salsa and Watermelon Mint Drink

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Chipotle Chicken: 

1 tablespoon vegetable oil

1 onion, diced

3 cloves garlic, chopped

1/4 cup apple cider vinegar

2 tablespoons adobo sauce

2 tablespoons molasses

1 teaspoon coriander seeds, ground

2 chipotle peppers in canned adobo sauce, chopped

3 cups shredded chicken (left over from a roasted chicken)

5 sprigs fresh thyme, tied with string

Salt and freshly ground black pepper

Smashed White Beans:

2 tablespoons olive oil

2 cloves garlic, chopped

1/2 onion, diced

1 tablespoon roughly chopped fresh sage

One 12-ounce can white beans, drained and rinsed

1/2 teaspoon chipotle chile powder

Salt and freshly ground black pepper

Corn Salsa:

3 cobs of corn, husked

1 teaspoon olive oil

1 jalapeno, seeded and diced

1 small red pepper, seeded and diced

1/2 English cucumber, seeded and diced

1/4 bunch fresh cilantro, stems finely chopped, leaves roughly chopped

1/4 medium red onion, diced

Salt and freshly ground black pepper

Tomato Watermelon Salsa:

1 cup diced watermelon

2 tablespoons chopped fresh cilantro stems and leaves

4 plum tomatoes, seeded and diced

2 green onions, finely sliced

Zest and juice of 1 lime

Salt and freshly ground black pepper

Watermelon Mint Drink:

1/2 cup sugar, plus 2 tablespoons to rim the glass

1/2 bunch fresh mint

8 cups chopped watermelon

2 limes, 1 cut in half, 1 into quarters for garnish

8 ice cubes

Quesadillas:

1 tablespoon olive oil

1 package soft tortilla shells

One 8 to 10-ounce wheel of Brie, cut into long pieces

2 cups shredded aged white Cheddar

1 cup crumbled blue cheese