Scallion pancakes are the flaky, crispy part of a good dim sum spread that can make you fall in love and lose track of time. But when you stuff those same pancakes with gooey cheese and savory sautéed mushrooms to make scallion pancake quesadillas? Be prepared for your newest dinner (or late-night snack) obsession.
The dough is a simple mix of flour, boiling water, and salt, kneaded by hand and layered with freshly sliced scallions and a sesame oil-flour paste that gives the pancake its signature flaky layers. Tip: Using hot water helps make the dough more pliable and easy to roll super-thin.
Once the pancakes are fried to golden-brown perfection, they’re transformed into quesadillas, stuffed with melty mozzarella and umami-packed spiced mushrooms. Paired with a tangy soy-scallion dipping sauce, these quesadillas take comfort food to the next level, blending classic Chinese flavors with a cheesy twist that’ll have you coming back for more.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on medium until cheese is warm or reheat in an air fryer.
Did you try making these? Let us know how it went in the comments!