Cheesy quesadillas packed with red peppers and served with spicy beans - perfect for anyone looking for a savoury Pancake Day dish.
- 400g canned kidney beans, drained
- 140g cheese, grated
- 2 bottles of pancake mix
- 2 red peppers, chopped
- 1 red chilli, sliced (Top tip: Remove the seeds if you prefer it less hot)
- 1 garlic clove, crushed
- ½ lemon, juiced
- 4 tbsp fresh coriander, chopped
- 1 tbsp butter
- ½ tsp ground cumin
Cook 8 pancakes per bottle instructions and set aside.
Preheat the oven to 180c/160 fan/gas mark 4.
Scatter the peppers, cheese and coriander over four pancakes.
Cover each one with another pancake to make a quesadilla.
Place the quesadillas on a baking tray and cook for 5 minutes, or until the cheese starts to melt.
Warm the butter in a saucepan over low heat.
Add the garlic and cook for 1 minute, then add the cumin and beans.
Cook for 2 minutes whilst stirring, then mash.
Stir the lemon juice through the mashed beans then transfer to a serving dish. Top with chilli.
Serve alongside the quesadilla pancakes and enjoy.