Description
This Irresistible Scallion Pancake Quesadilla combines the flaky, savory goodness of traditional Chinese scallion pancakes with a melty, cheesy filling for a delightful fusion dish. Crisped golden in a skillet and filled with umami-rich sautéed mushrooms and mozzarella, this recipe is perfect for a unique snack or appetizer that dazzles with every bite.
Ingredients
Scale
Dough and Pancake
- 2 cups all-purpose flour (Use additional for dusting as needed.)
- 1 teaspoon kosher salt (Divided throughout the process.)
- 3 tablespoons vegetable oil (Divided by use for frying.)
- Toasted sesame oil (for brushing, quantity as needed)
- 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)
Cheese and Assembly
- 2 cups shredded low-moisture mozzarella cheese
Instructions
- Prepare the Dough: In a mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon kosher salt. Gradually add boiling water and mix until a dough forms. Knead the dough until smooth and pliable, then cover and let it rest for about 30 minutes to relax the gluten for easier rolling.
- Roll and Layer the Dough: Roll the rested dough into a thin rectangle or circle on a lightly floured surface. Brush a thin layer of toasted sesame oil evenly over the surface, then sprinkle sliced scallions over the top to infuse flavor.
- Form the Pancake Layers: Roll the dough into a tight cylinder, then coil it into a spiral shape. Gently flatten this spiral before rolling it out again into a thin pancake. This layering technique creates the flaky texture traditional to scallion pancakes.
- Pan-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 it turns golden brown and crispy. Remove and set aside.
- Sauté the Mushroom Filling: In the same skillet or a separate pan, sauté the thinly sliced mushrooms over medium heat. Add garlic powder, Chinese five-spice powder, reduced-sodium soy sauce, and rice wine vinegar to season. Cook until the mushrooms are tender and flavorful.
- Assemble the Quesadillas: Place one cooked scallion pancake in the skillet, spread a layer of the sautéed mushroom mixture over it, sprinkle generously with shredded mozzarella cheese, then top with a second pancake to form a quesadilla.
- Cook the Quesadilla: Fry the quesadilla for 2 to 3 minutes on each side over medium heat until the cheese melts and the pancakes are crispy and golden.
- Serve: Slice the quesadillas into wedges and serve warm alongside a soy-scallion dipping sauce or your favorite dipping condiment.
Notes
- Use boiling water to make the dough for a softer, more elastic texture suitable for scallion pancakes.
- Toasted sesame oil adds authentic flavor, but can be substituted with light vegetable oil if unavailable.
- Adjust the chili crisp or chili oil quantity based on your preferred spice level or omit entirely for a milder dish.
- Serve immediately after cooking for the best crispy-cheesy texture.
- Can be made vegetarian by ensuring the soy sauce is vegetarian-friendly.
