By Anna Louise
A midweek treat: broad bean, pea and potato quesadillas
Updated at: Thu, 17 Aug 2023 03:43:06 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Nutrition per serving
Calories1809.4 kcal (90%)
Total Fat111 g (159%)
Carbs153.1 g (59%)
Sugars12.1 g (13%)
Protein57.6 g (115%)
Sodium1949.2 mg (97%)
Fiber26.1 g (93%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Boil or steam the potatoes (no need to peel them, unless you want to) until they are tender, then drain and set aside.
Step 2
2. Whilst the potatoes are cooking, get everything else ready: peel and finely chop the onion, garlic and green chilli (deseed the latter if you don’t want too much heat); chop the mint and tarragon and zest and juice the lime.
Step 3
3. Heat a heavy-bottomed frying pan over a high heat and when it is hot add 3 tablespoons of the oil. Lower the heat to medium, add the onion, garlic and chilli then cook for about 10 minutes, or until the onion has softened.
Step 4
4. Whilst the onion is cooking, boil the broad beans for about 3 minutes then add the peas. Cook for another 3-4 minutes, until just done.
Step 5
5. Once the onion is ready, add the potatoes to the onion, mashing it all together with a fork or spoon, then season to taste with the lime zest and juice, salt and pepper (go easy on the salt, since the feta will add plenty). Gently mix in the remaining olive oil, the peas, beans, herbs and feta. If the mixture looks a bit dry, add a little more oil or lime juice.
Step 6
6. Roughly spread some of the mixture onto the bottom half of a tortilla (though the temptation may be to overfill them, too much filling will just spill out) then grate the Cheddar over the top. Fold the empty half of the tortilla over the mixture, making a half-moon shape, then press the halves firmly together. Repeat with all four tortillas.
Step 7
7. Heat a frying pan or griddle pan over a medium heat, brush the quesadillas with olive oil on one side and place, oiled side down, into the pan. Oil the top whilst the bottom cooks. (You can oil both sides before putting them in the pan but I find it easier to oil the second side/top once it is in the pan.) Cook until golden and crisp then turn and cook the other side. Cut each into halves or wedges and serve immediately.
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