140g frozen broad beans, 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
- 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.