The Observer is a student-run, daily print & online newspaper serving Notre Dame, Saint Mary's & Holy Cross. Learn about us.



Thank you, egg quesadilla

| Wednesday, February 17, 2021

Everyone has “their” meal. The meal they can make better than any other meal. Or in my case, one of the few meals I can make at all.

After spending hours scouring YouTube, watching a variety a cooking competition shows and purchasing my very own pots and pans over the summer, I felt equipped to start cooking regularly for myself. While I can make a number of dishes (as in multiple types of curry and fajitas), I am incredibly lazy when it comes to cooking. Meal prepping has helped, but I eventually get tired of whatever dish I made Sunday morning by Tuesday night, and that’s when I turn to my trusty egg quesadilla.

My roommate first introduced me to the egg quesadilla on a Monday night in October when we were hungry for a late-night snack. Ever since that first night I was hooked. In the past few months, I have consumed far too many egg quesadillas than I would like to admit. I am currently eating an egg quesadilla as I write this, and as you read this, I might very well be eating an egg quesadilla.

To allow others who have never enjoyed the gooey goodness of an egg quesadilla, I have transcribed a recipe below with tips and tricks from me personally. Please enjoy and let me know how your egg quesadillas turn out.

*Note: I am allergic to milk protein, so I eat fake cheese. You people who have been graced with the ability to eat real cheese can substitute do so.

How to make an egg quesadilla (the way my roommate taught me):

  1. Place pan on stove and turn stove to medium heat.
  2. Add oil/butter/greasy substance of choice to pan.
  3. Whisk an egg — or two if you like thick quesadillas.
  4. Add whatever random toppings to the eggs you have on hand. My favorites are spinach and diced green peppers. I hate onions.
  5. Scramble the eggs. Hope it doesn’t stick to the pan. I don’t know why it sticks sometimes. If you know why, please reach out.
  6. Take eggs off the pan and place them on a plate. Be very careful during this step to not drop the eggs on the ground. It might happen.
  7. Run quickly to fridge and take out fake cheese (or real cheese if you dare) and tortillas.
  8. Place a tortilla on the pan, and then slap it with a spatula over and over until it’s warm.
  9. Place the scrambled eggs on one half of the tortilla. Generously sprinkle the fake cheese over the eggs.
  10. Add Tabasco. And then add more.
  11. Fold the tortilla in half and try not to burn yourself. Continue slapping the tortilla with a spatula until you’re ready to flip.
  12. FLIP.
  13. Slap with a spat.
  14. When the tortilla seems crispy enough (or when you’re too hungry to wait any longer), take off stove.
  15. Enjoy your creation! You are a chef!
  16. Check to see if you’re running out of eggs, tortillas or fake cheese because what else are you going to eat for the rest of the week?

The views expressed in this column are those of the author and not necessarily those of The Observer.

Tags: , ,

About Serena Zacharias

Serena is a member of the class of 2021 majoring in Neuroscience and Behavior and minoring in Journalism, Ethics and Democracy. She hails from the great cheese state of Wisconsin and is a former ND News Editor for The Observer.

Contact Serena