Roughly process Edgell Red Kidney Beans and ¼ cup of Mexican salsa in a food processor.
Spread ¼ cup bean mixture over each tortilla, top with ½ cup chicken and ¼ cup cheese. Top with another tortilla. Repeat with remaining ingredients to make 4 quesadillas.
Place quesadillas in a sandwich press and cook for 2-3 minutes or until cheese melts and tortillas are golden brown. Repeat with remaining quesadillas. Meanwhile, combine Edgell Corn Kernels, avocado and lime juice in a bowl.
Cut Quesadillas into quarters and serve with remaining Mexican salsa and corn and avocado salsa.