Quesadilla pancakes
Quesadilla pancakes
Celebrate Shrove Tuesday with a Mexican theme with this savoury red pepper and cheese filling - serve with spicy beans and avocado
- Serves 4
- Easy
Nutrition per serving
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Calories 702
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Carbohydrates 46
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Saturated Fat 17
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Sugar 14
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Protein 23
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Fat 45
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Fiber 12
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Salt 2
Ingredients
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2 red peppers, chopped into small pieces
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140g Red Leicester, grated
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4 tbsp chopped fresh coriander
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8 pre-made pancakes
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1 tbsp butter
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1 garlic clove, crushed
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½ tsp ground cumin
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400g can kidney beans, drained
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juice 1 lemon
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1 red chilli, deseeded if you don’t like it too hot, sliced (optional)
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2 avocados, sliced
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2 Little Gem lettuces, sliced
Method
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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).
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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.