Black Bean & Corn Quesadillas

Stir together cream cheese, just half the cheddar, green chiles, and a pinch of salt in medium bowl. In separate bowl, combine corn, just half the black beans, just ½ tsp chipotle morita powder, and a pinch of salt and stir. (4-serving meal: use 1 tsp chipotle morita powder) (TIP: Keep remaining black beans for your own use.)

In small bowl, stir together remaining chipotle morita powder, mango chutney, mayo, and a pinch of salt.

Place tortillas on clean work surface and spread chile-cheese mixture on half of each tortilla. Top with black bean and corn mixture and sprinkle with remaining cheddar. Fold quesadillas and gently press to seal.

Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat with remaining quesadilla. (4-serving meal: use 2 tsp vegetable oil) (TIP: Add more oil as needed.)

Cut black bean and corn quesadillas with green chiles into quarters. Serve with chipotle-mango aioli for dipping. ¡Buen apetito!