How to make guacamole
This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.
Beef, cheese & broad bean quesadillas
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 140g frozen broad beanpodded if you want
- 2 sirloin or rump steaksweighing about 450g/1lb in total
- 1 tbsp olive oilfor brushing
- 200g medium cheddargrated
- 8 flour tortillas
- 1 jalapeño pepperchopped
- 1 large tomatochopped
- 2 tbsp chopped coriander
- salsato serve (optional)
Nutrition: per serving
- kcal737
- fat40g
- saturates18g
- carbs49g
- sugars4g
- fibre4g
- protein49g
- salt3.61g
Method
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.
