Description
Delicious scallion pancake quesadillas combine the flaky, savory layers of traditional Chinese scallion pancakes with melted cheddar cheese for a crispy, cheesy twist. These handheld delights make a perfect snack or appetizer, featuring a tender dough infused with scallions, fried until golden and filled with gooey cheese for a satisfying fusion treat.
Ingredients
Scale
Dough and Filling
- 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
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar evenly to create the base for your dough.
- Add Boiling Water: Slowly drizzle the boiling water into the flour mixture while stirring continuously to form a rough dough.
- Knead the Dough: Knead the dough vigorously for about 10 minutes until it becomes smooth and elastic. Cover with a moist dish towel and let it rest for 30 minutes to relax the gluten.
- Divide Dough: After resting, divide the dough into four equal-sized balls for easier handling and shaping.
- Flatten Dough Balls: Flatten each dough ball into an 8-inch circle using your hands or a rolling pin for even thickness.
- Add Sesame Oil and Scallions: Drizzle sesame oil over each flattened dough circle and evenly scatter about 1/4 cup of chopped scallions on top.
- Roll and Coil: Tightly roll the dough circle lengthwise with scallions inside, then coil the roll into a pinwheel shape to create flaky layers.
- Flatten Again: Flatten the pinwheel with your hands or rolling pin to form another 8-inch circle. Repeat steps 6-8 two more times for enhanced flakiness.
- Cut Pancakes: Use a round bowl or cutter to trim the pancakes into perfect circles for uniform cooking.
- Cook Quesadillas: Heat a nonstick pan and brush with remaining sesame oil. Place a pancake in the pan, sprinkle shredded cheddar cheese generously on top, then fold the pancake in half to enclose the cheese.
- Fry Until Golden: Fry the folded quesadilla for 3-5 minutes on each side over medium heat until the pancake is crisp and golden brown and the cheese is melted inside.
Notes
- Kneading well and resting the dough ensures a tender, elastic texture that’s easy to work with.
- Rolling and coiling the dough multiple times with scallions creates the signature flaky layers of scallion pancakes.
- Be careful when frying to maintain medium heat to avoid burning the outside before the cheese melts.
- Use a nonstick pan to prevent sticking and ensure easy flipping.
- You can customize the filling by adding other cheeses or even cooked vegetables for more variety.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
