Feta & broad bean quesadillas
- 1 tbsp sunflower oil
- 1 onion, finely sliced
- 2 finely chopped garlic cloves
- ½ tsp crushed dried chillies
- 300g can broad beans
- 200g feta cheese
- 150g mature Cheddar, grated
- 6 tortillas
Heat the oil in a frying pan and cook the onion until soft and golden. Add the garlic and chillies, and cook for another minute.
Drain the broad beans. Mash in a bowl. Add the feta and Cheddar, and mash again. Season well.
Divide the mixture between 3 tortillas, spreading it to within 1cm of the edges. Put 3 tortillas on top of the filling. These can be prepared ahead and kept in the fridge until ready to cook.
Cook the quesadillas in a non-stick pan over a medium heat for 2 minutes on each side or until golden brown and the cheese has melted. Cut into wedges and serve.