1. Center a rack in oven and heat to 425 degrees. Meanwhile, toss chicken, beans, cumin, and paprika in a medium bowl until well combined; set aside.

2. Arrange six tortillas on a greased rimmed baking sheet so that about one-half of each hangs over the sides. Place one tortilla in the center to cover bottom of baking sheet, then spread chicken mixture evenly over top, followed by cheese and cilantro.

3. Place remaining tortilla on center of filling, then fold overhanging sides of tortillas toward center to enclose filling. Lightly coat top of quesadilla with cooking spray or brush lightly with vegetable oil, then set a second rimmed baking sheet on top and press gently.

4. Bake 15 minutes, then remove top baking sheet and increase oven temperature to 450 degrees. Continue to bake until top is lightly browned, about 5 more minutes. Meanwhile, mash avocado in a small bowl until mostly smooth, then stir in sour cream, lime juice, and salt.

5. Transfer quesadilla to a cutting board and slice into rectangles, then serve with avocado crema and pico de gallo.

Source: Hannaford fresh Magazine, January-February 2022