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Recipe

Quesadillas with black bean, avocado and tangelo salad

Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste

Dec 31, 2012 1:00pm
  • 45 mins cooking
  • Serves 6
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Ingredients

Quesadillas with black bean, avocado and tangelo salad
  • 400 gram can black beans, drained, rinsed well
  • 1 small red onion, halved and sliced
  • 6 small vine tomatoes, halved and quartered
  • 1 tangelo, sliced into segments
  • 1 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 300 gram smoked chicken breast
  • 250 gram bacon lardons or thickly sliced bacon, cut into chunks
  • 8 soft wheat (flour) tortillas
  • olive oil
  • 200 gram can of mexican chipotle sauce
  • 1/2 cup chopped coriander
  • 2 cup mature cheddar cheese, grated
  • 150 gram creamy-style feta, mopped and sliced
  • 1 perfectly ripe avocado, halved, pitted and chopped
  • 1.5 teaspoon toasted ground cumin seeds

Method

Quesadillas with black bean, avocado and tangelo salad
  • 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.

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