Quesadilla pancakes

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! 

  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 702
  • fat 45g
  • saturates 17g
  • carbs 46g
  • sugars 14g
  • fibre 12g
  • protein 23g
  • salt 2g


  • 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


  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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