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.