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Quesadilla pancakes

Quesadilla pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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! 

  • Vegetarian
Nutrition: per serving


  • 2 red peppers , chopped into small pieces
  • 140g red leicester , grated
  • 4 tbsp chopped fresh coriander
  • 8 pre-made pancakes
  • 1 tbsp butter
  • 1 garlic clove , crushed
  • ½ tsp ground cumin
  • 400g can kidney beans , drained
  • juice 1 lemon
  • 1 red chilli , deseeded if you don’t like it too hot, sliced (optional)
  • 2 avocados , sliced
  • 2 Little Gem lettuces , sliced


  • STEP 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).

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2015

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