Ingredients
Method
1.Put black beans in a bowl with onion, tomatoes and tangelo. Gently toss with lemon juice, extra virgin olive oil and salt.
2.Remove skin and all fat from chicken and slice meat thinly. Sizzle bacon in an oiled pan over medium heat until golden. Drain off fat and transfer bacon to a plate with a slotted spoon.
3.Brush 4 tortillas with oil then turn over. Put on layers of chicken, bacon and plenty of chipotle sauce, most of the coriander, and the cheddar. Put a tortilla on top of each and brush these with oil.
4.Cook one at a time in a non-stick pan over a medium-ish heat (you want the filling nice and hot and the cheese melted by the time the quesadilla is browned). Carefully flip and cook on the other side until golden. Slide onto a board and cut into quarters. Make remaining quesadillas.
5.Dish salad onto plates and top with feta and avocado. Dust with a little cumin, if using. Arrange quesadilla quarters on top, sprinkle with remaining coriander and serve.
