Beef, Cheese & Broad Bean Quesadillas Recipe

Introduction

These beef, cheese, and broad bean quesadillas are a delicious twist on a classic favorite. Combining tender steak, creamy cheddar, and fresh broad beans, they offer a satisfying meal that’s quick and easy to prepare. Perfect for a casual dinner or a flavorful snack.

Ingredients

• 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)

Instructions

1. Step 1: Half-fill a ridged pan or frying pan with water and bring it to the boil. Cook the broad beans for 1 minute, then drain and dry the pan thoroughly.
2. Step 2: Brush the steaks with olive oil and season them with salt and pepper. Fry in the pan over high heat for 2-3 minutes on each side until cooked to your liking. Remove and thinly slice the steak.
3. Step 3: Divide the grated cheddar evenly over one half of each tortilla. Top with sliced steak, broad beans, chopped jalapeño, tomato, and coriander. Fold the other half of the tortilla over to form a half-moon shape and press down to seal.
4. Step 4: Brush the tops of the quesadillas with a little olive oil. Heat the frying pan over high heat and cook the quesadillas, oiled-side down, in batches for 1-2 minutes until crisp.
5. Step 5: Brush the uncooked sides with the remaining oil, then carefully flip and cook for another 1-2 minutes. Remove from the pan, cut into wedges, and serve immediately with salsa if desired.

Tips & Variations

• If you like your food spicy, rub the steaks with ½ tsp cumin seeds and ½ tsp chilli powder before frying for an extra kick.
• Swap the cheddar for Monterey Jack or mozzarella for a different cheese flavor and melt.
• Try adding a squeeze of lime juice over the filling for a zesty twist.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a dry frying pan over medium heat until heated through and crisp again. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broad beans instead of frozen?

Yes, if fresh broad beans are in season, you can use them. Pod them and blanch for 1-2 minutes before using, just like frozen beans.

What can I use if I don’t have a ridged pan?

A regular frying pan works fine for cooking both the steak and quesadillas, just ensure it’s heated well before cooking for the best results.

Beef, Cheese & Broad Bean Quesadillas Recipe

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★★★★★

5 from 87 reviews

• Author: Ben
• Total Time: 22 minutes
• Yield: 8 quesadillas 1x

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Description

These beef, cheese, and broad bean quesadillas combine tender sirloin steaks, creamy cheddar, and fresh broad beans for a flavorful twist on the classic Mexican dish. Enhanced with jalapeño and coriander, they offer a deliciously spicy and fresh taste, perfect for a quick yet satisfying meal prepared entirely on the stovetop.

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Ingredients

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Main Ingredients

• 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)

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Instructions

1. Cook Broad Beans: Half-fill a ridged or frying pan with water and bring it to a boil. Add the frozen broad beans and cook them for 1 minute. Then drain and dry the pan thoroughly.
2. Prepare and Cook Steaks: Brush the sirloin or rump steaks with olive oil and season with salt and pepper. Heat the same pan over high heat and fry the steaks for 2-3 minutes on each side for medium doneness. Remove from the pan and allow to rest briefly before slicing thinly.
3. Assemble Quesadillas: Lay out the tortillas and evenly divide the grated cheddar cheese over one half of each tortilla. Top the cheese with the sliced steak, cooked broad beans, chopped jalapeño, tomato, and coriander. Fold the other half of each tortilla over the filling to form half-moon shapes and press down gently to seal them.
4. Cook Quesadillas: Brush the tops of the quesadillas with a little more olive oil. Heat the frying pan over high heat. Place the quesadillas oiled-side down in batches and cook for 1-2 minutes until crisp and golden. Brush the uncooked sides with remaining oil, carefully flip them over, and cook for another 1-2 minutes until crisp and the cheese is melted.
5. Serve: Cut the quesadillas into wedges and serve hot with salsa on the side if desired.

Notes

• For a spicier flavor, rub the steaks with ½ teaspoon cumin seeds and ½ teaspoon chili powder before frying.
• You can pod the broad beans prior to cooking for easier eating.
• Use medium cheddar for a nice melt and flavor balance.
• Ensure the pan is dry when frying steaks to achieve a good sear.
• Serve immediately for the best crispy texture.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Keywords: beef quesadillas, cheese quesadillas, broad beans, quick dinner, Mexican food, spicy quesadillas, steak recipes