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

Recipe summary

Spicy chicken and cheese quesadillas served with two unique salsas from Roger Mooking.

Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 4

Ingredients

Chipotle Chicken

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 teaspoon coriander seeds, ground
• 2 chipotle peppers in canned adobo sauce, chopped
• 2 tablespoons adobo sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons molasses
• 5 sprigs of thyme, tied with string
• 3 cups cups chicken, shredded
• salt and pepper

Smashed White Beans

• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon fresh sage, roughly chopped
• 1 can white beans, drained and rinsed (340 g)
• 1/2 teaspoon chipotle chili powder
• salt and pepper

Corn Salsa

• 3 cobs corn, husked
• 1/4 medium red onion, diced
• 1 small red pepper, seeded and diced
• 1/2 English cucumber, seeded and diced
• 1 jalapeno, seeded and diced
• 1/4 bunch cilantro, stems finely chopped, leaves roughly chopped
• 1 teaspoon olive oil
• salt

Tomato Watermelon Salsa

• 4 plum tomatoes, seeds removed seeded and diced
• 1 cup watermelon, diced
• 2 green onions, finely sliced
• 1 lime, zested and juiced
• 2 tablespoons cilantro stems and leaves, chopped
• salt and pepper

Assembly

• 1 tablespoon olive oil
• 1 package soft tortilla shells
• 1 wheel wheel of Brie, cut into long pieces (8-10 oz)
• 2 cups aged white cheddar, shredded
• 1 cup blue cheese, crumbled