Quesadilla pancakes

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

  • Calories 702
  • Carbohydrates 46
  • Saturated Fat 17
  • Sugar 14
  • Protein 23
  • Fat 45
  • Fiber 12
  • Salt 2

Ingredients

  • 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

Method

  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.