This past summer we took a family trip down the west coast. We started in Seattle, took a bus down to Portland, flew to San Francisco and then drove along the Pacific Coast Highway to LA. The weather and views were amazing, as was the food.
During one of our days in Seattle, we checked out a food truck festival. There were probably a hundred vendors, and so many options. I tried fried cheesecake – which was creamy and crunchy and as amazing as I expected. As great as the festival in Seattle was, Portland is the best place for street food.
We only had one day in Portland and I kind of knew before we went there that I only wanted to eat street food. When I look into cities to visit, I spend some time looking at sites/attractions/activities, but then I spend even more time looking at their food. And pretty much every article about Portland said that they are the street food capital of the country!
That morning we walked to a waffle food cart, and it was so good and filling that I didn’t think I could eat the rest of the day. We decided to go shopping after breakfast (no sales tax!) and less than two hours later we came across a farmers market. The vendors cooked everything right there. There was one tent I walked by and I knew I had to have their food. On one side, there was a lady who had a huge mixture of dough and was frying corn tortillas. I usually hate the texture of corn tortillas, but these were so delicious, probably because they were fresh and warm. On another side, someone was grilling vegetables – collard greens, carrots, cabbage, and onions. They layered corn tortillas with huge chunks of cotija cheese, vegetables, and warmed up salsa. The flavors melted into each other, and I think I ate the entire thing in like 2 minutes.
The great thing about this recipe is that it is so versatile. You can use any tortilla, cheese, sauce, or vegetables. It’s a great way to throw together what is left in your fridge when you feel like you should eat some veggies, or when you’re too lazy to grocery shop. It’s pretty, flavorful, healthy, and filling.
I’m not expert enough yet to make my own corn tortillas, so I picked these up from Trader Joe’s. They have some wheat in it as well so it has a bit of a different texture than traditional corn tortillas.
- 2 ½ cups shredded cabbage
- 2 cups shredded carrots
- 1 yellow onion, chopped
- 2 cups baby Bok Choy
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Corn tortillas
- 4 oz/1 cup cotija cheese, crumbled
- 1. Heat oil in a skillet on medium heat. Add the onions and sauté for 5 minutes. Add in the remaining vegetables and season with salt and pepper. Sauté for an additional 10 – 15 minutes, until tender.
- 2. Optional: pour cheese onto the vegetables for about 2 minutes to warm and melt the cheese.
- 3. Warm the tortillas in the oven. Assemble the “quesadillas”, and sprinkle with more cheese and any other topping or sauce (I used sriracha)