Veggies + cheese in a grilled tortilla = a favorite

There's something about those freshly grilled tortillas.

Ken Maliszewski, the manager of the Schine Student Center, says quesadillas are easy and fast to prepare for students and faculty. “I think they are sold the most because it has to do with something being made to order and cooked right in front of you, as well as they are cooked in less than five minutes,” he said.

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Eva Jansen, 19, a sophomore at SU, goes to Schine to order a quesadilla nearly three times a week. “I come often because the quesadillas are delicious, big and filling,” she said.

Cooks go through 75 pounds of onions and bell peppers, 100 pounds of cheddar and jalapeno cheese, and around 1,800 tortillas, a week, said Maliszewski.

Because of a small space and grill, workers are not able to make a lot of quesadillas at one time. “Our grill area is kind of small so we only do four quesadillas at a time, which during peak hours of the day, we wish we had a bigger grill,” said Maliszewski.

Maliszewski says Wednesday is the biggest day for quesadillas. “Student schedules are the busiest on Wednesday so we know we have to be prepared for a lot of students and also have extra ingredients in the back to be ready to go,” he said.

The grill is warmed up a couple of minutes before the staff members start serving at 11 a.m. Quesadillas are sold until 30 minutes before closing, which is 6:30 p.m. on weekdays and 4:30 p.m. on weekends.