It’s quite possible that this queso creation will change your life.
I mean, we could talk about caviar and microgastronomy, filet mignon and champagne, or prosciutto and gnocchi. But the truth is, sometimes you just can’t compete with warm, cheesy triangle of uber deliciousness.
This is way more awesome than a heaping serving of dining hall “gunk.” But it’s also totes affordable if you’re someone suffering from Top Ramen overdoses; if you’re someone looking for comfort food minus the Paula Deen; if you’re someone majoring in cheesiness and minoring in cheddar.
I don’t know if you dream about eating guacamole and sautéed mushrooms by the forkful like me. Nada big deal—you can skip it altogether, if that’s how you jam.
I don’t know if you are wonky and have a bizarre love for gluten-free tortillas like me. But that’s not a deal-breaker either—plain ol’ flour or corn tortillas will be perfectly fine.
I don’t know why in the world Snooki is preggers. But that’s another story for another day. I do know one thing, however.
This queso creation will change your life.
The Quesadilla Epiphany
Serves 1 hungry person (or 2 as an appetizer)
1 large flour tortilla (gluten-free is fine as well)
1/4 cup (heaping) shredded cheese; cheddar or jack is preferable
1/4 cup sliced mushrooms (optional)
1/4 cup baby spinach, washed
2 tablespoons finely chopped onions
2 tablespoons salsa
1 tablespoon guacamole
On a large plate, layer cheese, mushrooms, spinach, onions, salsa, and guacamole on half of the tortilla.
Fold tortilla in half, sealing in fillings and creating a half-moon shape.
Place quesadilla in a panini press (or George Foreman grill).
Allow quesadilla to cook for 4 minutes, or until the outside of the tortilla is golden brown and the cheese is melty. Enjoy!
Lexi Cotcamp is a freshman at Georgetown University, where is exploring a major in the McDonough School of Business. An ardent lover of just about every fruit or vegetable you could name, she considers dessert to be an absolute necessity to the existence of mankind.