Beef, cheese & broad bean quesadillas
The whole family will enjoy this hand-held supper for a quick TV dinner
Ingredient
- 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)
Direction
- 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.
