Finely shred the baby chard leaves and stalks.
Peel and grate the garlic. Halve the chilli and scoop
out the seeds. Finely slice it.
Place a frying pan on a medium heat for a few mins. When warm, drizzle in ½ tbsp olive oil and add 1 tsp cumin seeds, the garlic and chilli with a pinch of salt. Fry for 1 min. Add the chard. Cook for 3-4 mins till the chard leaves have wilted and the stalks have softened.
Transfer the wilted chard to a bowl and wipe the pan clean. Heat your oven to a low setting.
Peel the mangoes and slice the flesh away from the stones. Chop into small chunks. Halve the avocado and scoop out the flesh. Finely dice it. Halve the pepper and discard the seeds and pith. Finely chop it. Add everything to a bowl. Finely grate the zest form the lemon and set aside. Juice in the lemon. Pour in ½ tbsp olive oil and season. Toss well. Shred the mint leaves and place on top.
Crumble half the pack of feta. Tumble it through the cooked greens and add in the lemon zest.
Lay a tortilla wrap on your work surface. Spoon a quarter of the feta and baby chard mix onto half of it. Fold the tortilla in half and press down firmly. Repeat with the remaining tortillas and feta mix.
Place the frying pan you used earlier back on the heat. When hot, lay a couple of stuffed quesadillas in the pan. Fry for 3 mins, then carefully flip over. Cook for 3 mins on the other side, pressing the tortillas down with a spatula.
Remove the cooked quesadillas from the pan and lay them on a baking tray. Pop into the oven to keep warm while you cook the remaining 2.
Serve the toasted feta and baby chard quesadillas with a good spoonful of the zingy sweet mango and avocado salsa.