• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Drain and rinse the black beans in a sieve.
• Place a large pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the chorizo and bell pepper until starting to brown, 4-5 mins.
• Once hot, fry the chicken, chorizo and bell pepper until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle

• Add the black beans and Mexican spice mix.
• Fry for 1 min then add the passata, ½ tsp sugar (per 2P) and ½ tsp salt (per 2P). Simmer covered for 4-5 mins. 
• Remove from the heat. Stir through the chipotle paste. Add a splash of water, if required.
• Season to taste with salt, pepper and sugar.

• Meanwhile, cut the tomato into 1cm cubes. 
• Halve, peel and chop the shallot into small pieces.
• Toss the tomato and shallot together in a bowl.
• Season to taste with salt and pepper.

• Lay the tortillas out and spread a layer of cream cheese evenly onto each. 
• Soon the chorizo mix and salsa onto one-half of each one.
• Top with salsa and BBQ sauce.
• Fold to make a semi-circle, pressing down firmly to form quesadillas.
• Return the pan to medium-high heat with a drizzle of oil. 

• Cut each quesadilla in half.
• When the pan is hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side. Turn carefully.
• Lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely.

TIP: You may have to do this in batches, adding a little more oil to the pan each time. Cover the cooked quesadillas to keep warm.

• Divide the warm quesadillas between plates.