Name: Beef, cheese & broad bean quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 140g frozen broad bean 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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Beef, cheese & broad bean quesadillas

Beef, cheese & broad bean quesadillas

Good Food team

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Serves 4

Easy

Prep: 15 mins - 20 mins

Cook: 20 mins

A star rating of 4 out of 5.5 ratingsRate

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The whole family will enjoy this hand-held supper for a quick TV dinner

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Ingredients

Nutrition

Units:

MetricUS

140g frozen broad bean

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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Nutrition: per serving

kcal737
fat40g
saturates18g
carbs49g
sugars4g
fibre4g
protein49g
salt3.61g

Method

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.
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.
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.
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.

RECIPE TIPS

LIKE SPICY FOOD?

If you like your food spicy, rub the steaks with ½ tsp cumin seeds and ½ tsp chilli powder before frying.

Recipe from Good Food magazine, April 2010

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A star rating of 4 out of 5.5 ratings

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