Beef, cheese & broad bean quesadillas
The whole family will enjoy this hand-held supper for a quick TV dinner
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 - 20 mins
Cook 20 mins
- 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.
- Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.
- 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.
- 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.
Like spicy food?
If you like your food spicy, rub the steaks with ½ tsp cumin seeds and ½ tsp chilli powder before frying.
PER SERVING
737 kcalories, protein 49g, carbohydrate 49g, fat 40 g, saturated fat 18g, fibre 4g, sugar 4g, salt 3.61 g
Recipe from Good Food magazine, April 2010.
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Ingredients
- 140g 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 medium cheddar , grated
- 8 flour tortillas
- 1 jalapeño pepper , chopped
- 1 large tomato , chopped
- 2 tbsp chopped coriander
- salsa , to serve (optional)
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 - 20 mins
Cook 20 mins
Ingredients
- 140g 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 medium cheddar , grated
- 8 flour tortillas
- 1 jalapeño pepper , chopped
- 1 large tomato , chopped
- 2 tbsp chopped coriander
- salsa , to serve (optional)
PER SERVING
737 kcalories, protein 49g, carbohydrate 49g, fat 40 g, saturated fat 18g, fibre 4g, sugar 4g, salt 3.61 g
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17 April 2010
Mary Chappell rated this recipe
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06 June 2012
Gemma rated and commented on this recipe
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