From the home of Stylist

QUESADILLAS IN UNDER AN HOUR

WAHACA RECIPE

We know two sides of Mexican food: the cheesy Tex-Mex dishes that can be a life saver on doom-filled Sundays and the fresh, zingy dishes that we’ve devoured in Mexico and good Mexican restaurants. It’s Tuesday, and we’re feeling pretty good about life, so we want the latter. So does Thomasina Miers, winner of MasterChef 2005 and the brain behind Wahaca. She first visited Mexico when she was 18 and was struck by the true Mexican approach to food: spontaneous, shared and nutritious. She’s collected the best recipes in her new book, Wahaca – Mexican Food At Home (Hodder & Stoughton, £20), and we’ve selected one that is perfect for this grey Tuesday…

Broad bean, pea and new potato quesadilla

Feeds 2-4

Ingredients

225g new potatoes

5 tablespoons olive oil, plus extra for brushing

1 medium onion, finely chopped

2 garlic cloves, crushed

1 green chilli, de-seeded and finely chopped

200g frozen broad beans

100g frozen petit pois

Juice of 1 lime

Sea salt and freshly ground black pepper

Small handful each of mint and tarragon leaves, finely chopped

45g feta cheese, crumbled

Flour tortillas

80g cheddar cheese, grated

Method

Steam or cook the potatoes in salted, boiling water until they are tender, then drain and set aside. Heat a heavy-bottomed frying pan over a high heat and when it is hot add 3 tablespoons of olive oil. Turn the heat to medium, throw in the onion, garlic and chilli and cook for around 10 minutes, until the onion has softened. Meanwhile, bring a medium pan of salted water to the boil, add the broad beans and cook for about 3 minutes before adding the peas. Cook for a further 3-4 minutes, until the legumes are just tender. With the back of a fork, gently mash the potatoes into the onion mix, seasoning with the lime juice, salt and pepper – bearing in mind that the feta is already salty. With your fork, gently fold in the rest of the olive oil, the peas, beans, herbs and feta. If the mixture looks dry, add another good glug of extra virgin olive oil.

Roughly spread a heaped tablespoonful of the mixture onto one half of each tortilla and sprinkle with the Cheddar. Fold the tortillas over into half-moon shapes, pressing the halves firmly together. Heat a frying pan or griddle pan, brush the quesadillas with olive oil on both sides and cook until golden and crisp on each side, and warmed through. Cut each quesadilla into 3 wedges and serve with your choice of salsas and ice-cold beer.

Comments

Log In

Please enter your details below, or

Forgotten your password?

Wait a second!

In order to view this content you must be an Emerald Street subscriber. Enter your details below or

Forgotten password?

Sign up

To sign up, please enter your email address below.

Make the most of Emerald Street

Thank you for signing up to Emerald Street. To ensure your daily emails are relevant to you and where you live and work, click below to complete your online profile.

Or automatically fill your details with Facebook

Complete my profile

This email address is already in our system

Please log in here Forgotten your password?

Please wait… logging in with Facebook.

Please wait… logging in with Facebook.

Please wait…

Please wait…

Like this article on Facebook

Please wait…

Please wait…