Scallion Pancake Quesadilla

Inspired by Mexican and Asian cuisines, this savory snack is loaded with cheesy, spicy deliciousness.


  • Scallion pancakes:
  • 2 cups flour
  • 1 cup boiling water
  • 2 tablespoons sesame oil, plus more for drizzling
  • 1 bunch scallions, very finely chopped
  • 2-3 cups shredded cheddar cheese
  • Kimchi, to top
  • Gochujang, to top
  • Bulgogi:
  • 1 pound boneless skirt steak
  • Salt and pepper
  • 4 cloves garlic
  • 1 ripe pear
  • 1/2 onion, chopped
  • 1/2-inch piece of ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1-2 tablespoons gochujang


  1. Mix the flour, boiling water, and sesame oil in a bowl. Turn dough onto work surface and knead for several minutes. Let dough rest for a few minutes while you chop scallions.
  2. Roll the dough into a flat circle. Drizzle with some sesame oil and sprinkle with scallions. Roll into a cylinder, then cut into 8 pieces. Press down on each piece, rolling into a circle.
  3. Heat a nonstick pan over medium-high heat. Add some grapeseed oil, and cook pancakes until golden brown on both sides. Set aside.
  4. To prepare the bulgogi: Slice steak thinly against the grain, and season with salt and pepper.
  5. Combine the rest of ingredients in a food processor. Marinate steak in this mixture for 1-2 hours.
  6. Add steak and some of the marinade to a pan and cook until liquid evaporates.
  7. To assemble quesadilla: Top one scallion pancake with a layer of cheese, then a layer of bulgogi and then more cheese. Cover with another scallion pancake.
  8. Heat oil in a pan over medium-high heat. Fry pancake, flipping once, until cheese is melted, about 2-3 minutes per side. Top with kimchi. Repeat with remaining ingredients.
  9. Chef's note: because the scallion pancake are rustic in shape and size you may to trim the edges to get two to fit together nicely. The scraps make a delicious snack while cooking.