Broad Bean, Feta and Mint Quesadillas with Salsa

This is a rough guess at a dish I had in Wahaca in Soho (London) which has delighted me by being the first Mexican restaurant I have found in Europe which was A) not stupidly expensive and B) where the food actually managed to be fresh, light and distinguishable (for some reason Mexican food in Europe tends to end up being a miscellaneous amalgam of beans, cheese, sour cream and tomato, no matter what you order). I would guess that this is perhaps not the most authentic of Mexican dishes, as feta is not to my mind a traditional Mexican food, but it is a very tasty and quick meal. The beans adding a nice substance to it, while the mint keeps it fresh and light and not too stodgy. The salsa was not served with in Wahaca (recipe swiped, as ever, from the Ballymaloe Cookbook), but I like it to cut through and contrast a bit with the cheddar. This serves two as a meal with maybe a salad, or as a snack for 3-4.

Ingredients

For the quesadillas

  • 100g broad beans
  • 100g cheddar
  • 70g feta
  • 4-5 spring onions, finely chopped
  • 1 tablespoon of finely chopped fresh mint
  • 4 flour tortillas

For the salsa

  • 4 ripe tomatoes
  • 1 small chopped onion
  • 1 crushed clove of garlic
  • 1/2 fresh chili
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon lime juice
  • sugar

Method

  • To make the salsa simply mix all the ingredients together, seasoning with sugar, salt and pepper.
  • To make the quesadillas, grate the cheddar and crumble the feta in.
  • If frozen, boil the broad beans as directed on the pack (usually about 5 minutes).
  • Finely chop the mint and spring onion and mix together.
  • Divide the cheese between the four tortillas.
  • Fold the tortillas in half with the cheese in the middle.
  • Preheat a frying pan over medium-high heat. If the pan is not hot enough, the cheese will melt slowly and may separate a bit and become oily.
  • Toast the tortillas on a hot frying pan, approximately 30 seconds to 1 minute on the pan, until golden and crisp (it’s a good idea to keep flipping every 20 seconds or so to make sure neither side burns, you need quite a hot pan to toast and melt the cheese, so burning is a risk).
  • Cut the tortillas into wedges and serve with the salsa.

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