If you love the crispy, savory delight of scallion pancakes and the gooey, melty goodness of quesadillas, you’re in for a treat with this Scallion Pancilla Quesadillas Recipe. This fusion recipe combines the best of both worlds—flaky, flavorful scallion pancake layers stuffed with sharp cheddar cheese, fried to golden perfection. I absolutely love how this turns out every time, and I’m excited to share my tips with you so your quesadillas come out perfectly flaky and cheesy.
Why You’ll Love This Recipe
- Unique Flavor Fusion: Combines savory scallion pancake layers with melting cheddar cheese for an irresistible taste.
- Fun, Flaky Texture: The rolling and coiling technique creates those signature flaky layers you’ll crave.
- Simple Ingredients: Uses pantry staples plus fresh scallions to keep things easy and fresh.
- Perfect Anytime Snack: Great for weekend brunches, quick dinners, or as an impressive appetizer.
Ingredients You’ll Need
These ingredients come together in such a simple way, but they pack a delicious punch. When picking out your scallions, look for fresh green tops—they make a world of difference in flavor and crunch here.
- Flour: All-purpose flour works great for creating a soft but resilient dough.
- Boiling water: This helps make the dough tender and easy to knead without sticking.
- Salt: Enhances all the other flavors in the recipe.
- Sugar: Just a touch to balance the savory notes.
- Sesame oil: Adds that toasty, nutty aroma that pairs beautifully with scallions.
- Chopped scallions: Fresh and generous amounts give you vibrant flavor in every bite.
- Shredded cheddar cheese: Sharp or mild cheddar both work—choose what you love to melt.
Variations
I like playing around with this Scallion Pancilla Quesadillas Recipe depending on what’s in my fridge or my mood. Feel free to experiment—the recipe is forgiving and flexible!
- Cheese Swap: I once used pepper jack to add some spice, which gave a fun kick and made my family go crazy for it.
- Vegetarian Boost: Adding finely chopped bell peppers or mushrooms inside the roll-up is a great way to sneak more veggies.
- Gluten-Free Option: I’ve tried using a gluten-free flour blend, though it changes the dough texture—so knead gently and expect a softer pancake.
- Herb Variations: Mix cilantro or chives with scallions for a fresh twist I stumbled on that brightened up the flavor beautifully.
How to Make Scallion Pancilla Quesadillas Recipe
Step 1: Mixing and Kneading the Dough
Start by mixing your flour, salt, and sugar in a large bowl. Then, slowly pour the boiling water while stirring—this trick helps the dough come together without getting mushy. When it cools enough to handle, knead it for about 10 minutes until smooth and elastic. This step is key to getting the soft but sturdy dough that makes those flaky layers possible. Cover with a moist towel and let it rest for 30 minutes—that rest period is my secret for tenderness!
Step 2: Rolling, Layering, and Creating Flakes
Divide your dough into four equal parts, then roll each into a thin 8-inch circle. Brush with sesame oil and scatter a generous ¼ cup of chopped scallions over the surface. From there, tightly roll the circle like a jelly roll, coil it into a pinwheel, then flatten again. Repeat these steps two more times to build those beautiful flaky layers. It may seem fiddly, but trust me, it’s where you’ll get that classic crispy, layered texture I discovered after some trial and error.
Step 3: Cutting, Frying, and Stuffing
Use a round bowl or a cutter to trim your flattened pinwheels into perfect circles. Heat a nonstick pan with a bit of sesame oil, place a pancake inside, sprinkle a generous handful of shredded cheddar cheese, then fold it in half. Fry each side for 3-5 minutes until golden and the cheese is deliciously melty. Watching the cheese ooze as you cut it open is one of my favorite moments!
Pro Tips for Making Scallion Pancilla Quesadillas Recipe
- Water Temperature Matters: Pour boiling hot water gradually to avoid lumps and ensure smooth dough.
- Don’t Rush the Rest: That 30-minute dough rest lets gluten relax and makes rolling much easier.
- Lay on the Scallions Generously: The scallion layers add so much flavor and texture, so don’t be shy here.
- Medium Heat for Frying: Cooking too hot can burn the pancake before the cheese melts; moderate heat yields golden crispy perfection.
How to Serve Scallion Pancilla Quesadillas Recipe
Garnishes
I like serving these quesadillas with a drizzle of sour cream or a tangy yogurt dip for contrast. Sometimes, a sprinkle of sesame seeds or a handful of chopped cilantro on top gives it a fresh finishing touch that’s just lovely.
Side Dishes
My go-to sides are a simple cucumber salad for crunch and brightness, or a bowl of hot tomato soup that’s perfect for dipping. You’ll find these quesadillas are quite substantial, so keep sides light and fresh.
Creative Ways to Present
For a fun gathering, I stack the scallion pancake quesadillas on a wooden board, cut into wedges, and serve with little dipping bowls of chili oil, soy sauce, or guacamole. It always sparks conversation and makes everyone smile.
Make Ahead and Storage
Storing Leftovers
Leftover scallion pancake quesadillas keep well in an airtight container in the fridge for up to 3 days. I separate layers with parchment paper to prevent sticking, and it’s just as good reheated the next day!
Freezing
I’ve frozen these quesadillas wrapped tightly in foil and placed in freezer bags. When you’re ready, thaw overnight in the fridge and then reheat in a skillet for best texture—avoid the microwave if you can.
Reheating
To reheat, I warm them in a nonstick pan over medium heat with a little sesame oil—this keeps the pancake crisp and melts the cheese perfectly without sogginess.
FAQs
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Can I use other types of cheese for the Scallion Pancilla Quesadillas Recipe?
Absolutely! While cheddar is classic and melts beautifully, feel free to experiment with mozzarella for stretchiness, pepper jack for spice, or even a mix of cheeses to suit your taste. Just make sure the cheese melts easily to keep the quesadillas gooey and delicious.
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Is the dough easy to make for beginners?
Yes! The dough is pretty simple—just flour, boiling water, salt, and sugar. Kneading may feel a bit like a workout at first, but once you get the hang of it, it’s quite straightforward. Make sure to let the dough rest, which makes rolling out much easier.
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What if I don’t have sesame oil?
Sesame oil gives that signature nutty flavor, but if you don’t have it, you can substitute with a mild vegetable or canola oil. The pancakes will still be tasty, just missing that distinctive aroma.
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How can I make my scallion pancakes extra flaky?
The key is the rolling and coiling technique: rolling out, brushing with oil, scattering scallions, rolling up, coiling into a pinwheel, and flattening again multiple times. This layering traps air and creates those flaky, tender pancakes that set this recipe apart.
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Can I prepare the dough in advance?
Yes, you can make the dough a day ahead. Store it wrapped tightly in plastic wrap in the fridge, then bring it to room temperature before rolling out. This can actually improve flavor and texture a bit!
Final Thoughts
This Scallion Pancilla Quesadillas Recipe is truly one of my kitchen favorites—it brings together crispy, flaky pancakes and melty cheese in a way that feels both comforting and special. I remember the first time I made it, I was hooked right away by that texture and flavor combo. You’ll enjoy making it as much as eating it, especially when you see how those flaky layers form with each fold. So go ahead, give it a try—you’re going to love impressing yourself and your loved ones with this delicious, fun twist on quesadillas.
Print
Scallion Pancilla Quesadillas Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 scallion pancake quesadillas
- Category: Snack
- Method: Frying
- Cuisine: Fusion (Chinese-American)
Description
These Scallion Pancake Quesadillas combine the flaky, savory goodness of traditional Chinese scallion pancakes with the melty, cheesy comfort of quesadillas. Crispy on the outside and filled with scallions and cheddar cheese, they make a perfect appetizer, snack, or fusion meal that is both flavorful and fun to make at home.
Ingredients
For the Pancake Dough
- 1 cup all-purpose flour
- 1 cup boiling water
- 2 tsp salt
- 2 tsp sugar
- 1/4 cup sesame oil
- 2 cups chopped scallions (green parts only)
For the Filling
- 2 cups shredded cheddar cheese
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar thoroughly to ensure even seasoning in the dough.
- Add Boiling Water: Slowly drizzle the boiling water into the flour mixture while stirring to combine. This method helps to create a tender dough.
- Knead the Dough: Once the mixture is cool enough to handle, knead the dough for about 10 minutes until smooth and elastic. Cover it 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 portions and roll each into a ball.
- Flatten the Dough: Take one dough ball and flatten it into an 8-inch circle using a rolling pin.
- Add Sesame Oil and Scallions: Drizzle about a tablespoon of sesame oil over the flattened dough and scatter approximately 1/4 cup of chopped scallions evenly on top.
- Roll and Coil: Starting from one edge, tightly roll the dough circle with scallions inside into a long log. Coil the log into a pinwheel shape and flatten it gently with the rolling pin.
- Repeat Layering: Repeat the oiling, scallion sprinkling, rolling, and coiling process two more times on the flattened pinwheel to create flaky layers.
- Cut Pancakes: Use a round bowl or cutter to cut the flattened pinwheel into perfect circles for even cooking.
- Cook Pancake Quesadillas: Heat a nonstick pan and brush it with remaining sesame oil. Place a scallion pancake circle in the pan, add a generous amount of shredded cheddar cheese on half the pancake, then fold it over to create a quesadilla.
- Fry Until Golden: Cook for 3-5 minutes on each side over medium heat until the pancake is golden brown and crispy, and the cheese has melted.
Notes
- Using boiling water helps to create a tender and pliable dough that crisps nicely when fried.
- Make sure the pan is not too hot to avoid burning the pancake before the cheese melts.
- You can substitute cheddar cheese with mozzarella or a cheese blend of your choice.
- For extra flavor, sprinkle some chili flakes or garlic powder in the cheese filling.
- This recipe serves well as a snack, appetizer, or light meal.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 30 mg
