Description
This Irresistible Scallion Pancake Quesadilla is a delightful fusion dish combining the crispy texture of traditional Chinese scallion pancakes with the melty, cheesy goodness of a quesadilla. Featuring a savory mushroom filling seasoned with Chinese five-spice and garlic powder, this recipe delivers a uniquely flavorful and satisfying meal perfect for snack time or a casual dinner.
Ingredients
Scale
Dough and Pancakes
- 2 cups all-purpose flour (Use additional for dusting as needed)
- 1 teaspoon kosher salt (divided throughout the process)
- 3 tablespoons vegetable oil (divided use for frying)
- 5 scallions, sliced (divided for use)
Mushroom Filling
- 8 ounces white button mushrooms, rinsed and thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon chili crisp or chili oil (optional for heat and depth)
Cheese
- 2 cups shredded low-moisture mozzarella cheese
Instructions
- Prepare the dough: In a mixing bowl, combine 2 cups of all-purpose flour, boiling water (approx. 3/4 cup), and 1 teaspoon kosher salt. Knead the mixture until it forms a smooth, pliable dough. Cover and let it rest for about 30 minutes to relax the gluten and improve texture.
- Roll and layer the dough: On a floured surface, roll out the rested dough into a thin layer. Brush a thin coating of toasted sesame oil over the surface, then evenly sprinkle half of the sliced scallions across it.
- Shape the pancakes: Roll the dough into a tight cylinder lengthwise. Coil this cylinder into a spiral shape, then gently flatten it. Roll it out again carefully into a thin pancake approximately 1/8 inch thick.
- Fry the pancakes: Heat vegetable oil in a skillet over medium heat. Fry each rolled pancake for 3 to 4 minutes on each side, until they become golden-brown and crispy. Remove and drain on paper towels.
- Prepare the mushroom filling: In the same skillet, sauté the thinly sliced mushrooms with garlic powder, Chinese five-spice powder, soy sauce, and rice wine vinegar over medium heat. Cook until mushrooms are tender and flavorful, about 5 to 7 minutes. Stir in chili crisp or chili oil if using for added depth and heat.
- Assemble the quesadilla: Take one cooked scallion pancake and spread a layer of the sautéed mushroom filling on top. Sprinkle a generous amount of shredded mozzarella cheese over the mushrooms. Place a second pancake on top to sandwich the filling.
- Cook the quesadilla: Return the assembled quesadilla to the skillet over medium heat. Fry for 2 to 3 minutes on each side, pressing gently, until the cheese melts and the pancakes are crispy again.
- Serve: Slice the quesadilla into wedges and serve warm. Accompany with a soy-scallion dipping sauce made by mixing soy sauce and remaining sliced scallions for an extra burst of flavor.
Notes
- Use boiling water carefully to avoid burns when making and kneading the dough.
- Adjust chili crisp quantity according to desired spice level or omit for a milder taste.
- For best results, use low-moisture mozzarella for superior melting without excess moisture.
- To keep pancakes crispy, serve immediately after frying.
- Substitute button mushrooms with shiitake or cremini for richer flavor variations.
- Store leftover pancakes and mushroom filling separately and reheat before assembling quesadilla.
