Quesadillas With Black Bean, Avocado And Tangelo Salad - cooking recipe

Ingredients

1 (13.5 oz) can black beans, drained, rinsed
1 None small red onion, halved, sliced
6 None small tomatoes, halved, quartered
1 None tangelo, sliced into segments
1 tbsp lemon juice
2 tbsp extra virgin olive oil
10.5 oz smoked chicken breast, meat thinly sliced
9 oz bacon lardons or thickly sliced bacon, cut into chunks
8 None soft tortillas
1 (7 oz) can Mexican chipotle sauce
4 tbsp chopped fresh cilantro leaves
2 cups grated aged Cheddar cheese
5 oz feta cheese, sliced
1 None ripe avocado, halved, pitted, chopped
1 1/2 tsp ground cumin, toasted

Preparation

Combine black beans, onion, tomatoes and tangelo. Gently toss with lemon juice, extra virgin olive oil and 1/2 tsp salt. Set aside.
Oil a frying pan and place over medium heat. Cook bacon until golden. Drain off fat and transfer bacon to a plate with a slotted spoon.
Brush 4 tortillas with oil then flip over. Add chicken, bacon, chipotle sauce, cilantro and Cheddar. Top with remaining tortillas and brush with oil.
Heat a nonstick pan over medium heat. Cook quesadillas until browned and cheese melts. Carefully flip over and cook until golden brown. Slide out onto a cutting board and cut into quarters.
Serve salad topped with feta and avocado. Sprinkle with cumin. Arrange quesadilla quarters on top and sprinkle with remaining cilantro. Serve.