At the University of Texas at Austin, Scott Meyer, associate director for dining services, says for summer conferences they write a menu that is a blend of a young adult tastes and a kiddie menu.
″We need to have a variety of choices that meet the taste of kids ages 12 to 15 and the tastes of our college students.″
Meyer says these green chili cheese quesadillas straddle the line between kiddie menu and adult fare, making them perfect for summer conferences. The department uses tortillas made fresh daily from a local supplier.
12 6-in. flour tortillas
6 ounces monterey jack cheese
5 ounces canned diced green chiles, drained
.5 ounce liquid margarine
1. Place 1/4 oz. cheese on half of tortilla with about 1 tsp. chiles. Fold over.
2. Brush both sides of tortilla with liquid margarine and place on sheet pan. Layer with paper between layers.
3. Wrap and hold cold until service. At time of service, grill on lightly oiled flat top for 2-4 mins. or until cheese melts and tortillas are golden brown. Serve hot.