Quesadilla pancakes

Quesadilla pancakes

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(1 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4

Give pancakes a Mexican theme with this savoury red pepper and cheese filling - serve with spicy beans and avocado for Shrove Tuesday or all year round! 

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal702
  • fat45g
  • saturates17g
  • carbs46g
  • sugars14g
  • fibre12g
  • protein23g
  • salt2g
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  • 2 red peppers, chopped into small pieces
  • 140g red leicester, grated
  • 4 tbsp chopped fresh coriander
  • 8 pre-made pancakes
  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 garlic clove, crushed
  • ½ tsp ground cumin
  • 400g can kidney beans, drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 red chilli, deseeded if you don’t like it too hot, sliced (optional)
  • 2 avocados, sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 Little Gem lettuces, sliced


  1. Heat oven to 180C/160C fan/gas 4. Scatter the peppers, cheese and coriander over 4 pancakes. Season well and cover each one with another pancake to make a sandwich. Place the quesadilla pancakes on baking sheets and cook for 5 mins in the oven until the cheese starts melting (you may need to do this in batches).

  2. Warm the butter in a saucepan, add the garlic and cook for 1 min until fragrant, then add the cumin and beans. Stir for 2 mins, then roughly mash. Season, stir through half the lemon juice, spoon into a serving dish and top with the chilli, if using. Toss the avocado in the rest of the lemon juice, then serve the quesadillas with the beans, lettuce and avocado.

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