Scallion Pancake Chicken Quesadilla

Ingredients:

Scallion Pancakes- Makes 4 pancakes

Dough

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 4 tbsp room temperature water

• 1/2 cup boiling water

Filling

• 4 tablespoons all-purpose flour

• 1 tbsp olive oil

• 1 tbsp toasted sesame oil

• 1/8 tsp 5 spice powder

• 1/4 teaspoon salt

• 8 scallions (use 1 -2 tbsp of chopped scallions for each pancake)

Quesdialla:

• 1/4 cup mozzarella cheese, shredded

• 1/4 cup cheddar cheese, shredded

• Shredded Chicken (rotisserie chicken works well, you can shred it with a fork)

• 2 scallion pancakes

• Olive oil for pan frying

Instructions:

1. Make the Dough:

In a large bowl, mix the flour and salt. Slowly pour the boiling water into the flour mixture while stirring with a wooden spoon or chopsticks. Add the cold water and continue mixing until the dough comes together.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. The dough should be soft but not sticky. If it's too sticky, add a little more flour. Then place the dough in a bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll out.

2. Prepare the Filling:

Finely chop the scallions. In a small bowl, mix the sesame oil, salt, olive oil, 5 spice powder and flour together

3. Roll and Shape the Pancakes:

Divide the dough into 4 equal portions. Keep the pieces covered to prevent them from drying out. Take one piece of dough and roll it out on a lightly floured surface into a thin rectangle or circle, about 8-10 inches in diameter. Spread a quarter of the scallion mixture evenly over the dough.

Roll the dough into a log, then coil the log into a spiral shape. This creates layers in the pancake. Rub a little bit of olive oil on the dough pieces, set the dough pieces aside and cover with a wet paper towel for 25 minutes.

After 25 minutes, gently flatten the spiral with your palm, then roll it out again into a thin circle, about 1/4 inch thick. Be gentle to avoid the filling from leaking out.

4. Cook the Pancakes:

Heat a non-stick skillet or cast-iron pan over medium-high heat and add a tablespoon of olive oil. Place one pancake in the pan and cook for about 2-3 minutes on each side, or until golden brown and crispy. Add more oil as needed for frying. Remove the pancake from the pan and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining pancakes.

5. Cook Quesadilla:

Place one scallion pancake in a pan over medium-low heat. Sprinkle mozzarella and cheddar cheese evenly on top of the pancake, then add shredded chicken. Place another scallion pancake on top. Cover the pan with a lid. To help steam the cheese, add two teaspoons of water to the pan before covering. Cook for 2-3 minutes on each side until the cheese is melted and the pancakes are crispy. Once done, cut the quesadilla into quarters and enjoy.

Tips:

• The dough can be made in advance and stored in the fridge for up to a day, wrapped in plastic wrap.

• Scallion pancakes are best enjoyed fresh but can be reheated in a pan to restore their crispiness.

Enjoy your homemade scallion pancakes chicken quesdialla!