Quesadilla pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 red pepperschopped into small pieces
- 140g red leicestergrated
- 4 tbsp chopped fresh coriander
- 8 pre-made pancakes
- 1 tbsp butter
- 1 garlic clovecrushed
- ½ tsp ground cumin
- 400g can kidney beansdrained
- juice 1 lemon
- 1 red chillideseeded if you don’t like it too hot, sliced (optional)
- 2 avocadossliced
- 2 Little Gem lettucessliced
Nutrition: per serving
- kcal702
- fat45g
- saturates17g
- carbs46g
- sugars14g
- fibre12g
- protein23g
- salt2g
Method
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.
