How do I make the best of my dining hall?: Volume 2

In this edition of “How Do I Make Mass-Produced Food Not Suck?”, I bring you this:


Just a quesadilla, right? WRONG. Maybe you have an awesome dining hall that has quesadillas every day, but I do not. This little beauty was a DIY creation that was actually delicious. Next time you’re unable to get to the nearest Chipotle, consider making a variation of this. How did I do it?

A wrap from the sandwich station
Grated cheese, olives, black beans, and lettuce from the salad bar
Jalapeños, scallions, tomato, and salsa from the omelette station
Rice from one of the prepared food lines

How to assemble:
Place wrap on panini press (assuming your dining hall also has one). Sprinkle cheese and desired veggies inside (don’t put the lettuce in, though) and grill until cheese is melted. Open back up and add lettuce, then top with salsa. Enjoy!

Variations you might want to try:
Mediterranean: Use feta, olives, scallions, red onions, spinach, and olive oil. Serve with hummus.
Tex-Mex: Use cheddar, pepper jack, corn, black beans, tomato, salsa, and chicken.
Carboload: Use whatever pasta is available and some parmesan cheese
Breakfast: Fill with peanut butter and banana or pb&j. Add some dry cereal for a crunch if you’re feeling adventurous.
Breakfast 2: Fill with cheese, breakfast meat (if desired), breakfast potatoes, and eggs (if using scrambled or well-done). If you want to use over-easy or over-medium, top quesadilla with egg.
Baked Potato: Fill with cheddar, broccoli, and bits of potato

Have you tried any dining hall hacks lately?

Kate “Seriously though, how do they even make cadbury mini eggs so good??”


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