Wrap recipe for 4 people, takes only 20 mins; recipe has broad bean, rump steak, olive oil, cheddar, tortilla, jalapeno pepper, tomato, coriander and salsa.
Beef, cheese & broad bean quesadillas
Course: Wrap
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: 2 tbsp chopped coriander
- Olive Oil: 1 tbsp olive oil, for brushing
- Tomato: 1 large tomato, chopped
- Cheddar: 200g medium cheddar, grated
- Tortilla: 8 flour tortillas
- Salsa: salsa, to serve (optional)
- Rump Steak: 2 sirloin or rump steaks, weighing about 450g/1lb in total
- Broad Bean: 140g frozen broad bean, podded if you want
- Jalapeno Pepper: 1 jalapeno pepper, chopped
Directions
- 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, jalapenos, 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.
