Leftover beef and broad bean quesadillas recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 390 calories / serving
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These Mexican inspired quesadillas make a great lunch or supper that the whole family will enjoy, swap the broad beans for peas or sweetcorn if you prefer. This recipe is a mouthwatering leftovers idea from our mustard crusted roast topside with herby Yorkshires dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

Mix the beef, cheese, defrosted broad beans and seasoning with some black pepper. Lay out 3 tortillas, divide the filling between the two then top each with another tortilla, pressing down to seal.

Heat half the oil in a large frying pan on a medium heat. Cook each one in turn for about 2 minutes each side, until golden. Slice into wedges, and serve with a tub of ready-made guacamole or salsa, if you like. 

See more Mexican recipes 

Please note that 150g (5oz) of beef is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 150g (5oz) leftover roast beef topside, roughly chopped
  • 125g (4oz) grated cheese (cheddar, mozzarella or blue cheese)
  • 125g (4oz) frozen broad beans, defrosted
  • 1tsp fajita seasoning mix
  • 10ml (2tsp) sunflower oil
  • 6 flour tortillas
  • ready-made guacamole or salsa (optional)
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  • Energy 1639kj 390kcal 20%
  • Fat 16g 23%
  • Saturates 8g 40%
  • Sugars 1g 1%
  • Salt 1g 17%

of the reference intake
Carbohydrate 39g Protein 25.2g Fibre 4.5g

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