Broad Bean and Feta Quesadillas

Mexican night means variety. Since there are so many amazing dishes and recipes to experiment with, it is almost impossible to stick to one and remain satisfied in my choice, so inevitably make a little of everything. Although rewarding, it does make my life difficult when I end up with a mountain of washing up.. it is also typical that the favourite dish is often also the most simple. There is no right way to make a Quesadilla. It’s just about getting the right balance between flavour and texture and making sure enough melty cheese is involved to hold it all together. The cheese is key… the glue that holds it all together. It also gives it that silky smooth meltyness that contrasts so well with the crisp hot tortilla, straight out of the pan. This recipe is one that has been taken and adapted from Thomasina Miers ‘Wahaca, Mexican food at Home’ cookbook. A book that has been yelling down from the shelves, to be used, since it was acquired last Christmas. It finally got a good airing last week. I used it for the two of the recipe from my Mexican dinner. This was the most popular one… but If you aren’t a fan, or can’t get hold of Broad Beans, for your Quesadillas, you can use Petit Pois/Garden Peas instead.


(Serves 4)

  • 200g New Potatoes
  • 4-5 tbs Olive Oil
  • 1 medium Red Onion, finely chopped
  • 2 cloves of Garlic, finely chopped
  • 1 Green Chili
  • 300g Broad Beans
  • Juice of a Lime
  • a small handful of Mint
  • 50g Feta Cheese
  • 75g Cheddar Cheese
  • 5-6 soft Tortillas


Halve the Potatoes and add them to a large saucepan. Cover the Potatoes with cold water. Add a good pinch of water to the pan, cover and put on the hob over a high heat. Bring the water to the boil then reduce to simmer. Cook for 20 minutes, or until tender. Drain and set aside. Add the Broad Beans to a small pan and cover with water. Put the pan on the stove over a medium heat. Bring to the boil and reduce to simmer. Cook for 6-7 minutes, or until the beans are tender. While the beans are cooking, heat 3 tbs of Olive Oil in a frying pan over a medium heat, add the Onion and Chili. Cook for 10 minutes, or until the Onion has softened, then add the Garlic and cook for a further couple of minutes. Remove the frying pan from the heat and add the drained Potatoes to the pan. Use the back of a fork to gently mash the Potatoes into the Onion mixture. Squeeze in the Lemon Juice and season with plenty of black Pepper and a little salt. – Go easy on the salt because the Feta Cheese with give the Quesadilla extra saltiness. Once cooked, drain the Beans and add them to the Potato mixture with the Feta, Mint and remaining Olive Oil. Give it all a good mix, adding an extra glug of Olive Oil, if needed. Divide the Potato mixture between the tortillas, about one and a half heaped tablespoon in each, then top with the Cheddar. Fold the Tortillas over and press together. Heat a griddle, or large frying pan, over a high heat and place the Tortillas down in the hot pan and cook until golden and crisp on each side. Cut each Quesadilla into three, or four pieces.

Serve hot … with plenty of Salsa, Guacamole and Sour Cream for dipping. IMG_1888 copy

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>