100 ml (3 1/2 fl oz) soured cream, to serve (optional)
Spread the refried beans over 4 of the tortillas. Top with the jalapeño slices, diced tomato, Cheddar, spring onions and chopped coriander, if using. Cover each one with another tortilla to make 4 quesadillas.
Toast the quesadillas, one at a time, in a large ridged griddle pan over a medium-high heat for 30–60 seconds on each side, until lightly browned and the cheese inside has melted.
Cut the quesadillas into quarters and serve immediately with soured cream, if using.