Ingredients
For the quesadilla
8 ready-made flour tortillas
250g/9oz mature cheddar, grated
300g/11oz cooked chicken breast, thickly sliced
½ red onion, finely sliced
60g/2½oz jalapeno chillies, roughly chopped
1 small bunch coriander leaves and roots
4 tbsp sour cream
2 tbsp olive oil
For the chimichanga
1 x 435g/15oz can refried beans
½ red chilli, finely chopped
1 lime, juice only
110g/4oz canned black-eyed beans, rinsed and drained
2 spring onions, roughly chopped
3 tbsp fresh coriander root and leaves, chopped
4 ready-made flour tortillas
1 free-range egg, beaten
For the salsa
150g/5oz sweetcorn
20g/¾oz jalapeno chillies, roughly chopped
1 green chilli, finely chopped
1 lime, juice only
2 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
salt and freshly ground black pepper

Method
1. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.
2. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.
3. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.
4. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
5. Cut the quesadillas into quarters and serve fresh and hot.
6. For the chimichangas, heat a deep fat fryer to 190C/375F.
7. Place the refried beans, chilli, lime juice, black-eyed beans, spring onions, and coriander into a bowl and mix well.
8. Divide the spicy bean mixture into four and place into the centre of four tortillas.
9. To construct the chimichanga, fold either end of each tortilla in, then roll up like a cigar. Brush the final edge of each tortilla with beaten egg to seal the parcel.
10. Place each chimichanga into the deep fat fryer and fry for 3-4 minutes, or until golden and piping hot all the way through. Carefully remove with a slotted spoon and drain onto kitchen paper.
11. Cut each chimichanga in half and place onto a large serving plate (to serve with the quesadilla and salsa).
12. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.
13. To serve, arrange the quesadillas and chimichangas around a large serving plate and place a bowl of salsa into the middle.