Quesadinis (makes 2-3 servings)
What’s a quesadini?
It’s an exquisite hybrid of a quesadilla and a panini. Aren’t those two pretty
similar things in the first place? Shhh don’t over-think it.
I waited in a huge
line for these every single day at the Commons on the Green at UAB, and unlike many things about living on campus, it NEVER got old. This is a
vegetarian version made with black beans and Rotel tomatoes, but you can fill
yours with whatever you're in the mood for.
Real food?
Unfortunately, no. It’s tough to
find real-food tortillas, and I’ve never tried making my own, although I’ve
heard some people say it’s
worth the effort. I also use
store-bought dressing, which is decidedly not real food.
Cook time:
15 - 20 min
Price:
$2.75/serving
Ingredients
- 1 can of black beans
- ½ can Rotel tomatoes
- About ½ pound of Colby Jack cheese (shredded)
- A handful of spinach (chopped)
- Mission wraps (I like jalapeno cheddar)
- Spicy ranch dressing
All of these ingredients are negotiable, but
to be clear, they are to be negotiated by
you, the sandwich maker. If anyone else asks for special treatment, you
should sigh angrily then burn their sandwich in retaliation. That’s the way the
ladies in the Commons did it, and I’d be afraid to question their methods for
fear it might impact the quality.
Directions
1. Prepare the ingredients.
Remember how they used to chop
everything up and mix it all together before putting it in the quesadini?
Unlike everything else in the “recipe,” this step is mandatory.
2. Put together the sandwich and throw it on the
grill.
Spread dressing on the wrap, fold
it in half, then fold it in half again. When you pick it up, you should have
two pockets to fill with delicious stuff. A panini press would be ideal, but I
use a cheap George Foreman grill, and it works fine.
3. Serve!
This sandwich pairs well with whining about classes that aren’t really that hard, setting unrealistic life goals, and gossiping about classmates that are barely out of earshot.
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