Redbloom Chili crisp scallion pancake quesadilla

Redbloom Scallion Pancake Quesadilla


Add a creative twist to your culinary repertoire with this Redbloom Scallion Pancake Quesadilla! Combining the crispy texture of scallion pancakes with the hearty satisfaction of a quesadilla, this dish is perfect for those looking for an innovative, quick, and delicious meal. Spiced up with Redbloom for an extra kick, it's an ideal choice for a flavorful lunch or dinner.

Quick Overview

  • Cooking Time: 15 minutes
  • Calories: 515 per serving
  • Servings: 2


  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 2 eggs
  • Pinch of salt & pepper
  • 1 scallion pancake (pre-cooked)
  • 2 strips of cooked bacon
  • 1 slice of your favorite cheese
  • 1 tsp Redbloom chili oil

Kitchen Tools Needed

  • Mixing bowl
  • Whisk
  • Flat pan or skillet
  • Spatula


Preparing the Egg Mixture

  1. Mix Ingredients: In a mixing bowl, whisk together the eggs, chopped green onions, chopped cilantro, salt, and pepper until well combined.

Cooking the Egg Base

  1. Cook Egg Mixture: Heat a flat pan or skillet over medium heat and lightly coat with oil. Pour in the egg mixture and gently scramble the first few layers as they cook. Allow the edges to set slightly, then carefully shape the mixture to form a round, pancake-like base.

Assembling the Quesadilla

  1. Add Bacon and Pancake: Before the egg mixture fully sets (about 70% cooked), place the bacon strips evenly across the egg. Carefully lay the scallion pancake on top of the egg and bacon.

  2. Flip and Add Cheese: Once the bottom of the egg is cooked and stable, use a spatula to carefully flip the entire assembly so that the scallion pancake is now on the bottom. Quickly add a slice of your favorite cheese and drizzle 1 teaspoon of Redbloom chili oil over the cheese.

  3. Melt the Cheese: Cover the pan with a lid or a large plate to trap the heat and allow the cheese to melt thoroughly, integrating the flavors with the spiced, crispy pancake.

Finishing Touches

  1. Fold and Serve: Once the cheese is melted, fold the pancake over like a quesadilla. Press down slightly to seal the edges with the melted cheese. Remove from heat, and cut the quesadilla down the middle to create two halves.

  2. Garnish and Enjoy: Stack the two halves or serve side by side. Drizzle with more Redbloom chili oil if desired for an extra spicy touch.

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