Bacon, Cheese and Pineapple Quesadillas

Steps

1. oven to 150°C (to warm quesadillas). Preheat BBQ hot plate to medium-high (if using).
2. Heat a large fry-pan on mediumhigh heat. Cook bacon and onion for about 4 minutes, until bacon starts to brown, breaking up mince with a fork as it cooks. Add Mexican spice mix and cook a further 1 minute.
3. Mash avocado in a small bowl with lemon juice, season with salt and pepper and set aside.
4. In a medium bowl mix oil and vinegar. Finely slice lettuce; thinly slice second measure of onion (if using); cut tomato into 1cm-thick wedges. Add to bowl with dressing and toss to combine.
5. Lay tortillas on a flat surface. Top one half of each tortilla with 1 heaped tablespoon of bacon mixture, cheese and pineapple. Fold tortilla over to encase the filling. Wipe pan clean with a paper towel.
6. Return pan to medium heat with a drizzle of oil and cook quesadillas (2 at a time) for about 1 minute each side, until golden and cheese has melted. Transfer to an oven tray and keep warm in oven, while cooking remaining quesadillas.
7. Cut each quesadilla into 3-4 wedges and divide between plates. Serve with a dollop of avocado cream and salad on the side. Squeeze over remaining lemon juice, if desired.