Scallion Pancake Quesadilla

Scallion Pancake Quesadilla

This decadent twist on a quesadilla uses scallion pancakes instead of a tortillas! For a filling, I thought it would be great to use a chimichurri because the herbs go well with the scallions in the pancake. I sliced up some leftover steak and it was a great combo inside these cheesy amazing quesadillas! I have also done this with pulled pork and that came out great too!

The inspiration for this recipe

You know I’m all about the game day snacks, and with my hometown basketball team in the playoffs and March Madness kicking off, there is no shortage of games to watch while eating said snacks. I love using flakey decadent scallion pancakes in place of bread when I am trying to take recipes to the next level. That’s how I decided to do a scallion pancake quesadilla! Or as I called it – a scallion panQuesadilla!

Scallion pancakes

I sometimes make my scallion pancakes, but today I used frozen. You can find frozen ones at certain stores, or you could get them from your local Chinese takeout spot and ask them not to cut them. Look at these beauties!

Scallion pancakes!

Two sauces

For dipping I made a simple sour cream sauce with some soy sauce, sesame oil, rice vinegar, and gochugaru chili flakes.

make the sour cream sauce

The other sauce is for inside the quesadilla! The chimichurri is made quick by tossing some parsley in the blender with oil and garlic. I also like to add a hot pepper to mine.

make the chimichurri

Build the scallion pancake quesadilla

If you need to cook your pancakes, do that part first. Then build it up with chimichurri first, then cheese, then steak, more chimichurri, and more cheese!

build the scallion pancake quesadilla

Ready for the frying pan.

scallion pancake quesadilla ready to be cooked

Cook the scallion pancake quesadilla

Cook the scallion pancake quesadilla in a medium pan for about 5-8 minutes per side. If you cover it, then cheese will melt faster.

scallion pancake quesadilla in the pan

Serve the scallion pancake quesadilla

Allow the scallion pancake quesadilla to cool for 5 minutes before slicing and serving! Don’t forget that awesome sour cream dip! You could serve some chimichurri on the side too.

scallion pancake quesadilla

The herby chimichurri is so good in this! The freshness balances the heaviness from the scallion pancake and all the cheese.

scallion pancake quesadilla

So good!

so tasty and cheesy!

Twists on this recipe

You could fill this scallion pancake quesadilla with anything! I have done it with steak as well as pulled pork and bbq sauce. I also made one with an egg!

If you feel like making your own scallion pancakes, this is a great recipe.

For more scallion pancake goodness, check out my pigs in a scallion pancake blanket, or these scallion pancake nachos!

Scallion Pancake Quesadilla

Crispy scallion pancakes are the bread for this decadent quesadilla loaded with steak, chimichurri, and oozing cheese.
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer
Servings: 4 people
Calories: 775kcal




  • 1 bunch parsley
  • 2 cloves garlic
  • 1 red bird's eye chili
  • 1/4 cup olive oil
  • salt and pepper

Sour cream mix

  • 1/2 cup sour cream
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon gochugaru chili flakes


  • 1 12oz ribeye steak
  • salt and pepper
  • 4 large round scallion pancakes from linked recipe or store bought
  • 1 cup monterey jack cheese
  • 1 cup mozzarella cheese


  • Put all the chimichurri ingredienst in a blender or food processor and pulse until smooth. Set aside in the fridge until ready to use.
  • Stir the sour cream ingredients together. Set aside in the fridge until ready to use.
  • Season the steak aggressively with salt and pepper.
  • Preheat a cast iron skillet to high and cook the steak to char on both sides. Turn to medium low and continue to cook until it reaches 135 internally.
  • Allow the steak to fully cool. Slice into thin slices.
  • Place the bottom scallion pancakes down and spread on the chimichurri.
  • Add cheese next, some of both. Then the steak. Then more chimichurri, cheese, and the top pancake.
  • Preheat a pan to medium heat and cook the quesadilla. Cover as you cook to allow the cheese to melt and the interior to heat up. Flip when the bottom starts getting brown. Cook until both sides are browned and the cheese is all melted.
  • Remove from heat and allow to cool for a few minutes before slicing. Serve with more chimichurri and the sour cream mixture.


Calories: 775kcal | Carbohydrates: 63g | Protein: 25g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 64mg | Sodium: 1497mg | Potassium: 325mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1786IU | Vitamin C: 20mg | Calcium: 580mg | Iron: 6mg


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