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Beef, cheese & broad bean quesadillas

Ingredients

  1. Step 1 140g frozen broad bean , podded if you want
  2. Step 2 2 sirloin or rump steaks , weighing about 450g/1lb in total
  3. Step 3 1 tbsp olive oil , for brushing
  4. Step 4 200g medium cheddar , grated
  5. Step 5 8 flour tortillas
  6. Step 6 1 jalapeño pepper , chopped
  7. Step 7 1 large tomato , chopped
  8. Step 8 2 tbsp chopped coriander
  9. Step 9 salsa , to serve (optional)
Beef, cheese & broad bean quesadillas
Calories: 737 Carbohydrate: 49 g Protein: 49 g Fat: 40 g
Cook time: 40 minutes Prep time: 20 minutes Total time: 60 minutes Servings: 4

TAGS

Main course Snack Supper Mexican Josh Eagleton 30-60 minute 4 serving 800 kcal or less Bite Broad bean Broad bean Canape Finger food Good Food Jalapeño pepper Jalapeño pepper Main Mexican Nibble Quesadila Quesadilla Quesodilla Quick Quick easy dinner Rump steak Rump steak salsa Snack tortilla tortilla Tv dinner Wrap

Directions

  1. Step 1 Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.
  2. Step 2 Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.
  3. Step 3 Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.
  4. Step 4 Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.