‘This is one of our favourite specials at Wahaca. It is adapted from a breakfast I once enjoyed at a specialty bean market in a little town outside Mexico City. The broad beans were cooked and pureed and stuffed into various wraps, then griddled and drizzled with salsas, crema and lettuce. Served in quesadillas, our version is light, fresh, easy to make and really tastes of summer,’ says Thomasina Miers of Wahaca.
1. Steam of cook the potatoes in salted, boiling water until they are tender 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 and add broad beans and cook for about 3 minutes before adding the peas. Cook for a further 3 to 4 minutes until the legumes are just tender.
2. 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 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.
3. 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 moons, pushing the halves firmly together.
4. Heat a frying pan or griddle pan, brush the quesadillas with olive oil on both sides and cook on each side until they are warmed through and golden and crisp on the outside.
5. Cut into wedges (each quesadilla cuts into 3 pieces) and serve with your choice of salsas and ice cold beer or fresh limeade and agua frescas.
© Thomasina Miers, 2012
Recipes taken from Wahaca – Mexican Food at Home by Thomasina Miers, published by Hodder & Stoughton, £20.