Valchemy: A Comforting Cheesy Quesadilla
Tired of dining hall dinners? Take inspiration from Columnist Joel Jang ’28, who finds comfort in DIY quesadillas, turning tortillas and cheese into golden, melty perfection in this week’s Valchemy creation.
Growing up in Southern California, I have always loved Mexican food. From the local taco trucks to Chipotle, I jumped at any opportunity for a good quesadilla. One day, my girlfriend, knowing my love for Mexican food, suggested the brilliant idea of making one using the tortilla and cheese in the salad bar, and I realized that I'd forgotten how easy it is to make quesadillas with minimal ingredients. So after that eye-opening day, I have been making quesadillas whenever I want a quick meal or something other than what Val serves for dinner.
Here is a detailed step-by-step recipe for this simple but delicious meal:
Directions:
1. Place a tortilla on the plate.
2. Sprinkle cheese on half of the tortilla (I recommend shredded cheddar cheese).
3. Add toppings on top of the cheese (Add sliced grilled chicken for a chicken quesadilla. My topping recommendations are onions and jalapeños).
4. Sprinkle more cheese on top of the toppings.
5. Fold the tortilla in half.
6. Microwave until the cheese is melted (usually a minute and a half).
I have been eating quesadillas using this recipe often and am still searching for ways to improve it. When I am in a time crunch or just not very hungry, the quesadillas have proved to be a reliable option.
Make sure to customize it to suit your tastes or try some crazy things. I even tried adding teriyaki sauce and gochujang sauce. Although I admit it was a failed experiment, I had fun trying out different tastes. If you want a light meal or just love quesadillas like me, give the recipe a try.
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