Name: Scallion Pancilla Quesadillas Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Fusion (Chinese-American)
Ingredients: 1 cup flour; 1 cup boiling water; 2 tsp salt; 2 tsp sugar; 1/4 cup sesame oil; 2 cups chopped scallions; 2 cups shredded cheddar cheese

If you’re on the hunt for a recipe that fuses crispy, cheesy goodness with a fresh, savory punch, you’re going to totally adore this Scallion Pancilla Quesadillas Recipe. It’s a game-changer that blends the flaky layers of scallion pancakes with melty cheddar cheese, creating a unique twist on classic quesadillas that your whole family will rave about. Stick around—I’m sharing all my tips and tricks so you nail it perfectly every time.

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Why You’ll Love This Recipe

Flaky, Crispy Layers: The rolling and coiling technique creates irresistible texture that’s light and crispy.
Perfect Cheese Melt: The melted cheddar gives it that comforting gooeyness you crave in quesadillas.
Simple Ingredients: You likely have everything in your pantry, making it easy for a last-minute snack or meal.
Versatile and Fun: It’s an awesome way to wow friends or dinner guests with a fresh spin on two classics.

The image shows a close-up of a round, golden-brown flatbread with green herbs mixed in the dough, folded in half. Inside, there is a layer of melted bright yellow cheese that looks smooth and creamy, oozing slightly from the edges. The flatbread has a slightly crisp and uneven texture with spots of darker browning on the surface. The whole item sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how straightforward this recipe is—the ingredients come together to create the perfect balance of flaky dough, fresh scallions, and cheesy indulgence. Grab good quality cheese for the best melt, and fresh scallions for that vibrant flavor.

Flour: All-purpose works perfectly here; it forms the base of those flaky scallion pancake layers.
Boiling Water: This helps soften the flour for kneading and gives the dough a tender, elastic texture.
Salt: Just enough to season your dough nicely.
Sugar: Adds a subtle touch of sweetness to balance the savory flavors.
Sesame Oil: Essential for that nutty aroma and crisping up the pancakes.
Chopped Scallions: The star of the show—fresh and generously scattered for bursts of flavor.
Shredded Cheddar Cheese: Melts beautifully and brings that classic quesadilla richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about the Scallion Pancilla Quesadillas Recipe is how easy it is to make it your own. Whether you’re feeling adventurous or need to tweak it for dietary reasons, there are tons of tasty possibilities!

Cheese Swap: I once tried mozzarella and it was equally melty and delicious, giving a milder cheese pull effect.
Spicy Kick: Add a little chopped jalapeño or a sprinkle of chili flakes inside for heat that surprises.
Vegan Version: Use plant-based cheese and swap sesame oil for olive oil—still super flavorful and flaky.
Extra Fillings: Cooked mushrooms or shredded chicken can be added before folding if you want a heartier version.

How to Make Scallion Pancilla Quesadillas Recipe

Step 1: Mix and Knead Your Dough

Start by combining flour, salt, and sugar in a bowl. Slowly pour in the boiling water—as it hits the flour, it’ll begin to form dough. I like to mix with chopsticks or a wooden spoon at first because it’s hot and sticky. Once it’s cool enough, get your hands in there and knead for about 10 minutes. The dough should feel smooth and a bit elastic. Cover it with a damp towel and let it rest for 30 minutes—this rest time is crucial for that tender texture!

Step 2: Shape and Layer Those Pancakes

Divide the rested dough into four equal pieces and roll each one into an 8-inch circle. Brush each circle generously with sesame oil—you want that nutty crispness! Sprinkle a good amount of chopped scallions over the oil, about a quarter cup per pancake is perfect. Now comes the fun part: roll each pancake into a tight log, then coil it into a spiral, and gently flatten it out again. If you repeat this rolling and coiling step two more times, you’ll get those beautiful multi-layered, flaky pockets in every bite.

Step 3: Cook and Fill Your Quesadillas

Use a round cutter or bowl rim to trim the pancakes into neat, even circles. Heat a nonstick pan and brush it with the remaining sesame oil for that perfect sear. Place a scallion pancake in the pan, sprinkle a generous handful of shredded cheddar cheese on one half, then fold it over like a quesadilla. Cook over medium heat for 3-5 minutes on each side until golden brown and the cheese inside is beautifully melty. Keep an eye on the heat—you want that golden crust without burning the scallions.

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Pro Tips for Making Scallion Pancilla Quesadillas Recipe

Water Temperature Matters: Boiling water is key to getting the right dough texture—don’t skimp here!
Don’t Rush the Rest: That 30-minute dough rest really lets gluten develop for soft but chewy pancake layers.
Use Sesame Oil Wisely: Brushing the pan and the dough adds layers of flavor and crispiness you can’t replicate with other oils.
Watch Your Heat: Medium heat gives time for the pancake to crisp and for cheese to melt without burning the scallions.

How to Serve Scallion Pancilla Quesadillas Recipe

A stack of five golden-brown, crispy pancakes filled with melted bright orange cheese and green chopped scallions, each pancake layered on top of the other, showing gooey cheese oozing slightly from the sides. The pancakes have a textured look with green scallion pieces all through the batter. The stack sits on white parchment paper scattered with extra chopped scallions, all placed on a white marbled surface with a simple dark gray background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these with a dollop of sour cream or some tangy Greek yogurt to balance the richness. A sprinkle of freshly chopped cilantro or a light drizzle of soy sauce adds fantastic freshness and an umami kick. If you want a bit of heat, a side of chili oil or salsa verde pairs perfectly.

Side Dishes

I usually serve these quesadillas with a crisp cucumber salad or a simple slaw – something light and crunchy to contrast the gooey cheese and flaky layers. A bowl of miso soup or even some steamed edamame makes this an easy and balanced meal.

Creative Ways to Present

For a fun twist at parties, I’ve sliced the quesadillas into mini wedges and arranged them on a board with little bowls of dipping sauces like spicy mayo and hoisin glaze. It’s always a hit! You could also try layering them with other fillings, creating a scallion pancake quesadilla stack that wows guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will—they’re addictive!), store them in an airtight container in the fridge for up to 2 days. I recommend placing parchment paper between each pancake to prevent sticking and keep them crispy.

Freezing

I’ve frozen these quesadillas before, and they freeze really well! After they’re fully cooked and cooled, wrap each individually in plastic wrap and place them in a freezer-safe bag. They keep for up to 1 month. Perfect for busy weeknights.

Reheating

To reheat, I pop them in a dry nonstick skillet over medium heat for a few minutes on each side until warmed through and crispy again. Microwave reheating tends to make them soggy, so the pan method is definitely my go-to for maintaining that fantastic texture.

FAQs

Can I use other cheeses for the Scallion Pancilla Quesadillas Recipe?

Absolutely! While cheddar is classic for a good melt and flavor, mozzarella, Monterey Jack, or even a spicy pepper jack can work beautifully. Just pick a cheese that melts well and suits your taste preferences.
What if I don’t have sesame oil?

If you don’t have sesame oil, olive oil is a decent substitute, although you’ll miss that nutty depth. Try adding a sprinkle of toasted sesame seeds on top for some extra flavor.
How do I avoid soggy pancakes before cooking?

Make sure not to overload the dough with scallions or oil. Use just enough to coat and layer, and cook over medium heat so the pancake crisps up nicely. The rolling and coiling also helps create those flaky layers that resist sogginess.

Final Thoughts

I absolutely love how this Scallion Pancilla Quesadillas Recipe blends the best of both worlds—crispy, flaky pancakes and gooey, rich cheese—into one irresistible bite. It’s become a go-to in my kitchen whenever I want something comforting but just a little different. Trust me, once you try making these at home, you’ll keep coming back to this recipe for quick lunches, shareable snacks, or even easy dinners. Give it a try and let me know what your favorite variation is—cooking is so much better when shared with friends!