Method:

• In a medium pan, saute onion and red pepper until soft. Add cumin and cook for 1 - 2 minutes until fragrant. Season with salt and pepper and set aside to cool.
• Shred the chicken into a large bowl. Grate and add the cheese, chilli beans and chipotle sauce and stir to mix.
• Add cooled onion mixture to the bowl and stir to combine.
• Mash avocados into a bowl, adding lime or lemon juice and salt and pepper to taste. Set aside.

  Finely cut lettuce and set aside.
• Wipe out the pan used for onion and pepper, and set to a low-medium heat with a drizzle of oil. Heat oven to 150℃ for keeping quesadillas warm.
• Spread approximately ½ cup of mixture onto a tortilla and top with another tortilla. Place quesadilla into pan and cook until golden brown. Using a spatula flip and cook the other side.
• Keep warm in oven and continue cooking remaining quesadillas.
• To Serve: Place quesadilla onto a board and cut into 4 pieces. Transfer to a plate and top with lettuce, guacamole and sour cream.