Beef, Cheese and Broad Bean Quesadillas

Name: Beef, Cheese and Broad Bean Quesadillas
Yield: 4
Cuisine: Mexican
Ingredients: 140g/5oz frozen broad beans. podded if you want; 2 sirloin or rump steaks. weighing about 450g/1lb in total; 1 tbsp olive oil. for brushing; 200g/7oz medium cheddar. grated; 8 flour tortillas; 1 jalapeno pepper. chopped; 1 large tomato. chopped; 2 tbsp chopped coriander; Salsa. to serve (optional)

Over a year ago 2,065 views

Serves: 4

Mexican Snack

Ingredients

140g/5oz frozen broad beans. podded if you want
2 sirloin or rump steaks. weighing about 450g/1lb in total
1 tbsp olive oil. for brushing
200g/7oz medium cheddar. grated
8 flour tortillas
1 jalapeno pepper. chopped
1 large tomato. chopped
2 tbsp chopped coriander
Salsa. to serve (optional)

Accompaniment

Method

1
Half fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for one minute before draining. Dry the pan. Brush steaks with oil and season. Fry in the pan over a high heat for two to three minutes on each side, then thinly slice.

Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeno, tomato and coriander. Fold over the other half of the tortilla to make eight halfmoon shapes and press down to seal.

Brush the tops with a little more oil. Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for one to two minutes until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for another one to two minutes.

Cut into wedges and serve with salsa, if you like.