Takes 30 mins
250g diced bacon 2½ onions, chopped 410g tin chakalaka
6 tortillas 375ml Cheddar, grated 150g cherry tomatoes, quartered 1 avocado, peeled and sliced 1 Preheat oven to 190°C. Dry-fry the bacon and 2 onions until golden and cooked. Add the chakalaka. 2 Place a tortilla on an ovenproof tray, sprinkle over a layer of cheese and some of the bacon mixture, then top with another tortilla. Repeat the layers until all the filling and tortillas have been used. Bake for 10-15 minutes or until the cheese has melted and holds the layers together. 3 Make a salsa with the tomatoes and remaining onion. Slice the quesadilla into wedges and serve with tomato salsa and slices of avo.