It’s a crepe, it’s a quesadilla . . . its something. Couldn’t come up with a clever name without laughing. But it’s really good. Sure, I could have made this as a straight quesadilla, but everyone in my house (except me) gets tired of tortilla-stuffed food.
So I went with what you see here—scallion and parmesan crepes for the quesadilla casing—slam dunk. They were better than I expected.
You can of course just chop the green onions the traditional way, but since I was tweaking the classic quesadilla I thought, why not go against traditional—and it was way less work. Speaking of untraditional, I went and tossed in some parmesan cheese, because I pretty much throw that into everything to bump up the flavor. It worked out great. So when you give this a try, I would love to hear what you think about these crepes.
Here are a few things to keep in mind before you start: The recipe is adapted from here. I boosted the butter for a more browning, and as I mentioned, added the Parmesan cheese for some extra flavor, along with the green onions. You can skip the roasted red bell peppers, like my boy did, but you would be missing out on the sweetness they provide in this dish.