Quesadillas on Wheels?

Quesadilla Mobilla

83 S Main Street
Moab, Utah, 84532

Phone: (435) 260-0289

Website: http://www.quesadillamobilla.com/




So, there I was at the Pioneer Day Festivities in Monticello, Utah looking for something for lunch.  All the food vendors serving Navajo food items had long lines; I continued walking around to see what else might be available.  Tucked in the back of Veterans Memorial Park was this bright yellow food truck with bright red lettering on the side...Quesadilla Mobilla.  Now I'd seen this same truck in Moab, but either just had a meal, or not hungry at the time; there were only two other people on line, so here was my chance to try them out.

The first quesadilla that captured my attention was "The Southern Belle"; it was the beef mixed with sweet potatoes that made my taste senses take extreme notice.

Southern Belle

Shredded beef slow cooked in a special blend of spices and red chile! Topped with cheddar/jack cheese, sauteed corn, sauteed onions and roasted spicy sweet potatoes! Try this one with chipotle/lime sour cream.

Regular (10 inch) $8.50, Large $10.50

Oh my, oh my; this was a most awesomely delicious quesadilla.  The regular is a 10 inch tortilla and stuffed! I enjoyed half of it for lunch, and the rest was dinner later on; just as good too.

The Southern Belle

The shredded beef was tender and so flavorful; the sweet potatoes were cooked perfectly; the entire quesadilla was perfect!  Even though I did get sour cream on the side, I didn't need it; I don't believe it would have enhanced the flavors, rather it would have hidden them.  I did try the homemade green salsa that was offered; it did add to the overall flavor, but I still liked "The Southern Belle" as it was.

Quesadilla Mobilla has its home base in Moab, Utah; when not at its location on Main Street, you can find them at the weekly Farmers Market, flea markets or events going on in Grand, San Juan or other local counties.

Now here's the sad news, I was told by a Moab local that in the winter months, Quesadilla Mobilla is not allowed to be open for business.  Big disappointment!  Perhaps they should contact the City of Monticello and see if they can be open up there; I bet the locals would eat them up!

Anyway, if you're looking for a unique experience with quesadillas; are in the Moab area, or see this food truck at an event; try them out!!!  I was so glad I did.

Mary Cokenour

Update:  I have been informed by the owners that the closure in the winter months is by choice, not dictated by the City of Moab.  They work truly hard to please the public with their awesome quesadilla selections, so use the winter months to have a well deserved rest.

A Calzone By Another Name.

Now growing up in an Italian neighborhood, in Brooklyn, New York, I certainly know my Italian food items, especially when it comes from a pizzeria.  Therefore, I know what a Calzone is and what it normally consists of; anything else is simply another name.  Just because you take some dough, wrap it around a bunch of ingredients; doesn't make it an authentic calzone.  Take, for example, the Croatia dish, Burek, which consists mainly of meats and some vegetables; this is a meat pie, not a calzone.

Now in town we have two "pizzerias"; remember, I'm a pizza snob, so that is why I've put pizzeria in quotes for them.  Wagon Wheel Pizza has a menu item called a "turnover" made with pizza dough, consisting of meats, vegetables or a combination and very little cheese. Thankfully they have the sense not to call it a calzone. The other place, Thatzza Pizza has a menu item called a calzone which I have not personally tried. However, I know people who have and they have said in certainty that what Thatzza Pizza calls a calzone is, in reality, simply a meat pie.

The recipe I'm posting today is called "Italian Flag Meat Pie".  The "Italian Flag" part of the name refers to the ingredients being of the colors of the Italian Flag: green, white and red.  Roast beef is the meat ingredient and the cheeses used are Goat and Provolone.  Since I'm not using the traditional pizzeria combination of Ricotta, Mozzarella and Provolone, well there you go, it's not a calzone, it's a meat pie.  One other change, not using pizza dough, but pie crust; flakier, crispier and sweeter dough than pizza style.

Italian Flag Meat Pies

Ingredients:

2 Tbsp olive oil

1 cup each of diced onions, red bell peppers and mushrooms
1 cup each of diced tomatoes and steamed asparagus
1 Tbsp minced garlic
1 Tbsp Italian herbal mix
1 tsp salt
1 lb. cooked meat or poultry (diced steak, ground beef, shredded chicken, diced pork, etc)
4 oz crumbled goat cheese
flour
4 ready-made pie crusts, room temperature and cut in half
8 slices provolone cheese
water
2 eggs
2 Tbsp water

Preparation:

 

 

 

 

 

Heat oil, on medium-high heat, in large skillet; sauté onions, peppers and mushrooms for 5 minutes.  Add tomatoes, asparagus, garlic, herbal mix and salt; cook another 2 minutes.  Add meat and goat cheese; mix thoroughly and turn off heat.

  

 

 

Preheat oven to 450F; spray baking sheet with nonstick baking spray.

 

 

Sprinkle flour on board, place half of a pie crust on top; place one slice of provolone cheese in center of one side of crust. Center a half to 3/4 cup of mixture from skillet on top of cheese.  Dab water along edges of crust, fold one side over filling and press edges together.  Roll dough up along edges to further seal; cut a small slit in center of each pie; place on baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beat eggs with 2 tablespoons water and brush all over pies; bake for 15 - 20 minutes; until pies are golden brown.

 

Makes 8 pies.

Mary Cokenour