•  1 x 400g can cannellini (white) beans, drained and rinsed
•  1 tablespoon olive oil, plus extra, for brushing
•  sea salt and cracked black pepper
•  8 flour tortillas
•  400g shredded leg ham
•  300g fontina or cheddar cheese, grated
•  2 green onions (scallions), finely sliced
•  Tabasco (hot) sauce, to taste
•  lime wedges and corn and tomato salsa, to serve

Place the beans, oil, salt and pepper in a food processor and process until smooth. Spread 4 tortillas with the bean mixture and top with the ham, fontina, green onion, hot sauce and the remaining tortillas. Heat a char-grill pan or barbecue over medium heat. Brush both sides of the quesadillas with the oil and char-grill or barbecue for 2–3 minutes each side or until crisp. Serve with lime wedges and a corn and tomato salsa, if desired. Serves 4.
+ To make a quick corn and tomato salsa, mix to combine cooked corn kernels, halved cherry tomatoes, coriander (cilantro) leaves and lime juice.