Spring Onion Pancake Quesadillas

Flaky, buttery spring onion pancakes filled with melted mozzarella and served with lashings of crispy chilli oil.

Done in 45 minutes

Serves 2

Spencer Lengsfield

Twisted: Unserious food tastes seriously good.

Ingredients

    for the dough
  • 250gplain flour
  • 200mlhot water
    • for the filling
  • 2 tbspplain flour
  • 30gbutter, melted
  • 2 bunchesspring onions, finely chopped
  • Big pinch of salt
  • Pinch chilli flakes
    • for the quesadilla
  • 100glow moisture mozzarella, shredded
  • Crispy chilli oil

This is perfect for lunch or a side dish for a larger meal - either way, enjoy it with lashings of crispy chilli oil and get stuck in!

Method

  • Start by combining the hot water and flour. Mix with a wooden spoon until it's cool enough to handle, then knead until smooth. Allow to rest for 15 minutes.
  • Meanwhile, combine the melted butter and flour - it should be paste like. This is also a good time to finely chop your spring onions (you can also use a food processor)
  • Roll out the dough into a rectangle - as thin as you like. Spread over the flour-butter mixture, then sprinkle over the spring onions and chilli flakes.
  • Roll up from the shorter side into a long log. Slice into 4 equal portions. Flatten them down, so the spring onions are in a spiral throughout the dough. Gently roll out to flour tortilla size.
  • Add a splash of vegetable oil to a non-stick pan over medium heat, then add one of the pancakes. Cook until light golden brown, then flip. Repeat with the rest of the dough
  • Once you've done the final pancake, turn the heat down to medium/low. Top with shredded mozzarella, then another pancake. Cook until the cheese has melted, flipping once. Repeat with the other two.
  • Serve with chilli oil, and enjoy!

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    Spencer Lengsfield

    Spencer Lengsfield

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    Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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