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A scallion pancake quesadilla recipe with enoki mushrooms and a sriracha mayo dip.

Scallion Pancake Quesadillas Recipe with Enoki Mushrooms

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    5 mins

  • Cooking

    15 mins

Asian Fusion Recipe Video Fusion Bread Dairy Vegetable Appetizer Lunch Dinner Less Than 30 mins

Scallion pancakes are an underrated base for a fusion quesadilla recipe, like in this version stuffed with enoki mushrooms!

 

Flaky, buttery, and packed with savory flavors, scallion pancakes work perfectly for a unique spin on a quesadilla. This scallion pancake quesadilla is a quick vegetarian version that can be made at home in less than 15 minutes, and focuses more on Asian flavors in the quesadilla format. Soy-garlic enoki mushrooms mesh with mozzarella cheese for the filling, while Lee Kum Kee Sriracha Mayo makes for a spicy, creamy, and convenient dip on the side. This is perfect for a no-fuss dinner at the end of the day or to satisfying some late night food cravings.

What You Will Need

Ingredients

  • 1 Tbsp. neutral oil
  • 4 frozen scallion pancakes
  • 1 cup enoki mushrooms, trimmed and separated
  • 2 tsp. Lee Kum Kee Minced Garlic
  • 1 1/2 cups shredded mozzarella cheese

Seasoning

  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce

Dipping

  • 1/3 cup Lee Kum Kee Sriracha Mayo, for dipping

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Heat a large skillet over medium heat and add the oil. Place the frozen scallion pancakes directly into the skillet and pan-fry until golden and crisp on both sides, about 2–3 minutes per side. Remove from the pan and set aside.

  2. In the same skillet, add enoki mushrooms and cook for 2–3 minutes until lightly golden. Add Lee Kum Kee Minced Garlic and Lee Kum Kee Premium Soy Sauce, then sauté 30–60 seconds more until fragrant. Remove from heat.

  3. Return one crispy scallion pancake to the skillet. Sprinkle evenly with mozzarella, top with sautéed enoki mushrooms, then place a second pancake on top.

  4. Cook over medium-low heat until the bottom pancake is deeply golden and the cheese begins to melt, then carefully flip and cook the other side until crisp and fully melted inside.

  5. Slice into wedges and serve warm with Lee Kum Kee Sriracha Mayo for dipping.

     

    Get more speedy dinner recipes under 30 minutes on our recipes page!

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