Step 1 - Prepare
Deseed and thinly slice the jalapeño. Wash and dry the cilantro. Finely chop the cilantro leaves.

Step 2- Build the quesadillas
Lay the tortillas down on a flat working surface. Divide contents evenly between the two tortillas. On each, spread a thin layer of Tribe Black Bean Hummus to cover the tortilla (about 2 tbsp) and add as many sliced jalapenos as you would like. Top with the shredded cheese and chopped cilantro. Fold the tortilla in half to seal.

Step 3- Make the Aioli
Juice and zest half the lime into a small bowl. Add mayo or Veganaise, smoked paprika, and a pinch of salt and pepper. Whisk until smooth adding water ¼ tsp water if aioli is too think. It should thin enough to drizzle.

Step 4- Cook the Quesadillas
Add ½ tbsp of butter into a large nonstick skillet. Carefully transfer the folded tortillas to the pan. If both do not fit, cook one at a time. Cook on medium heat for 2-3 minutes or until golden brown. Carefully flip the tortillas over and add the remaining butter. Cook for another 2-3 minutes.

Step 5 - Serve
Cut the quesadillas into three triangles, drizzle with the smoky lime aioli, and sprinkle with any remaining chopped cilantro. Enjoy!