1. Place a medium saucepan over medium heat and add a tablespoon of olive oil. Fry the diced onion until just softened before adding the chipotles in adobo, black beans, passata and chicken stock.
2. Combine well and bring to a simmer. Check for seasoning. Add the shredded chicken and stir through the sauce.
3. Set sauce pan aside and place a 20cm frypan on the stovetop on medium to high heat. Add 1 tsp olive oil to the pan and place 1 tortilla in the pan. Spread ½ cup mozzarella on half of the tortilla. Place around ½ a cup of the chicken chipotle mix on top of the cheese and fold the blank side of the tortilla over the top.
4. Put a second tortilla into the empty side of the fry pan and repeat the build so you end up with 2 filled and folded tortillas in the one pan.
5. When the bottom side of the tortilla begins to crisp it’s time to flip them over with a large spatula. Repeat with the remaining tortillas then cut into 3 even sized wedges per quesadillas.
6. While quesadillas are cooking, make a simple guacamole by mashing the avocado with the lime juice and season with sea salt and fresh ground black pepper.
7. Serve the quesadillas with the simple guacamole and sour cream

Options: Make an enchilada by doubling the amount of sauce and mixing the shredded chicken through half. Using the same quantities as above, make rolls with the tortillas filled with the mozzarella and chipotle chicken mixture.

Place the tortilla rolls in a baking dish or a lasagne tray. Pour remaining chipotle sauce over the top and sprinkle with an extra cup of mozzarella. Bake in 180 C oven for 20 minutes or until cheese is bubbling and tortillas are beginning to brown. Serve with guacamole, sour cream and jalapenos.