Nutrition and extra info
Nutrition: per serving
- kcal737
- fat40g
- saturates18g
- carbs49g
- sugars4g
- fibre4g
- protein49g
- salt3.61g
Ingredients
- 140g frozen broad bean, podded if you want
Broad bean
braw-d be-enA member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 2 sirloin or rump steaks, weighing about 450g/1lb in total
- 1 tbsp olive oil, for brushing
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g medium cheddar, grated
Cheddar
Ched-ahOnce cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 8 flour tortillas
Tortilla
tor-tee-yaIn Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 1 jalapeño pepper, chopped
Jalapeno pepper
ha-la-pee-no pep-perA member of the capsicum family, jalapeño chillies range from moderately to very hot.…
- 1 large tomato, chopped
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp chopped coriander
- salsa, to serve (optional)
Method
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.
Comments, questions and tips