Quesadillas With Black Bean, Avocado And Tangelo Salad

• 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

1. Combine black beans, onion, tomatoes and tangelo. Gently toss with lemon juice, extra virgin olive oil and 1/2 tsp salt. Set aside.
2. 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.
3. Brush 4 tortillas with oil then flip over. Add chicken, bacon, chipotle sauce, cilantro and Cheddar. Top with remaining tortillas and brush with oil.
4. 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.
5. Serve salad topped with feta and avocado. Sprinkle with cumin. Arrange quesadilla quarters on top and sprinkle with remaining cilantro. Serve.

black beans, red onion, tomatoes, tangelo, lemon juice, extra virgin olive oil, chicken, bacon, tortillas, chipotle sauce, fresh cilantro, grated aged, feta cheese, avocado, ground cumin

Taken from recipes-plus.com/api/v2.0/recipes/33971 (may not work)