Scallion Pancake Quesadilla

Method

1. Put the flour and some of the salt in a bowl, pour in the boiling water while stirring with chopsticks, add the cold water and knead for 4 min into a smooth dough. Cover and rest for 20 min.

   Add in this stepAll-purpose flour 140 gSalt ⅛ tspBoiling water 60 mlCold water 30 ml

2. While it rests, make the pico de gallo: roughly seed the tomato and cut it into 1 cm dice, finely chop the red onion, and seed and finely chop half the jalapeño. Chop half the cilantro, add it, and toss everything with the lime juice and some of the salt. Don't touch your eyes after handling jalapeño.

   Add in this stepTomato, medium 1Red onion 30 gFresh jalapeño ½Fresh cilantro (coriander) 5 gLime ½Salt ¼ tsp

3. Divide the dough into 4 pieces and roll each thin to 18 cm. Brush with a little of the oil, sprinkle with some of the salt and the sliced scallions, fold in half and in half again into a fan shape, then roll back out to 18 cm. This quick fold makes flaky layers.

   Add in this stepNeutral oil ¾ tbspSalt ¼ tspScallions (green onions) 4

4. Heat a dry 26 cm pan over medium heat and cook the rounds one at a time for 30 seconds to 1 minute per side, until they puff and show brown spots, 6 min in total. Don't brown them deeply; they get a second cooking later.

   medium heat

5. On one flatbread spread half the cheese for that quesadilla, add the rest of the jalapeño in thin rings and the rest of the cilantro, then the remaining cheese. Top with a second flatbread and press lightly. Cheese on both sides is the glue that holds it together.

   Add in this stepMonterey Jack (or mozzarella), grated 100 gFresh jalapeño ½Fresh cilantro (coriander) 5 g

6. Add the rest of the oil to the pan, set it over medium-low heat and cook the quesadilla, pressing with a spatula and flipping once, until the cheese melts and oozes and the outside is golden and crisp. Cook 2 quesadilla(s) one after another, 10 min in total. Too much heat burns the outside before the cheese melts.

   Add in this stepNeutral oil 1¼ tbsp

   medium-low heat

7. Let it sit on a board for 1 minute, cut into 6 wedges and serve with the pico de gallo and sour cream.

   Add in this stepSour cream 3 tbsp