Prep time: 20 min Cook time: 20 min Total time: 40 min 4 Serving
This quesadilla recipe is quick, easy, and delicious. It's perfect for any weekday dinner or as an appetizer for your next cookout.
frozen broad beans: 140g
olive oil: 1 tablespoon
cheddar, grated: 200g
flour tortillas: 8
jalapeño pepper, chopped: 1
tomato, chopped: 1
chopped coriander: 2 tablespoons
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.
Tags heat | half | cook | tomato | quesadilla | broad beans | oil heat | coriander | brush | weekday dinner | half moon |