College Kitchen blog: Quick, inauthentic lunch

by Alexander Brodsky

Quesadillas may seem too obvious a lunch option to even bring up. But guess what? They're goddamn delicious. You can whip one up in the morning basically while sleeping, throw it in your b-pack and eat it in class. Everyone will be all like, "Where'd you get that rocking Q-dilla?" and you'll tell 'em it's from home like it's a DiGiorno ad. And if you get good prices on the ingredients, they should cost less than the Taco Bell equivalent. 

Precooked chicken sausages mentioned in the recipe can contain a wide variety of seasoning at any grocery store: jalapeno, tomato basil, andouille, chorizo, etc. Find your favorite kind or drop it altogether to make the meal even cheaper. You can jazz these bad boys up with sauteed onions, bell peppers, tomatoes, cilantro or really whatever you please. 


2 flour tortillas
1 cup shredded cheese, I like Colby jack but you can opt for whichever you prefer
1 bunch fresh spinach (about 1/2 cup) 
1 precooked chicken sausage, chopped
Place one of the tortillas in a non-stick skillet and sprinkle half the shredded cheese on top.
Microwave the chopped chicken sausage for about 30 seconds on a paper-towel lined plate. Since the sausage comes precooked, you only have worry about heating it up properly. 
Evenly distribute the spinach and the chopped sausage on the tortilla. Cover with the rest of the cheese and the other tortilla. 
Turn the stove on medium heat. Toast the quesadilla until the bottom tortilla is nicely browned, about 2-3 minutes. Flip the quesadilla and toast the other side, about 1 minute. By now, the cheese should be melted and both sides gloriously browned.