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Quesadilla lunch box 1

Quesadilla Lunch Box

Transform a favorite dinner option into an exciting lunchbox treat that stays delicious until the lunch bell rings. This Mexican-inspired lunch option not only travels well but also provides a balanced meal that will keep your little ones fueled throughout their school day.
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Prep Time 10 minutes
Cook Time 5 minutes
Assembly Time 5 minutes
Total Time 20 minutes
Course Lunch
Cuisine Mexican
Servings 1 lunch box
Calories 500 kcal

Equipment

  • Skillet
  • Compartmentalized Lunch Box
  • Parchment Paper
  • Cutting Board
  • Spatula

Ingredients
  

For the Cheesy Quesadilla

  • 2 medium flour tortillas whole wheat or regular
  • 1/2 cup shredded cheese Mexican blend, cheddar, or monterey jack
  • 1/4 cup cooked protein of choice shredded chicken, ground beef, or black beans for vegetarian option
  • 2 tablespoons diced bell peppers any color
  • 1 tablespoon mild salsa optional
  • 1 teaspoon taco seasoning
  • 1 tablespoon butter or oil for cooking

For the Lunch Box Sides

  • 1/2 cup fresh berries or fruit chunks
  • 1/4 cup cherry tomatoes
  • 1/4 cup cucumber slices
  • 2 tablespoons guacamole or avocado slices in a separate container
  • Greek yogurt small container, can substitute for sour cream
  • tortilla chips small handful
  • dark chocolate chips or homemade cookie optional, small treat

Instructions
 

  • Begin by gathering all your ingredients and preparing your protein of choice. If using chicken, ensure it's fully cooked and shredded. For vegetarian options, drain and rinse your black beans. Mix your protein with the taco seasoning to infuse flavor throughout. Dice your bell peppers finely.
  • Lay one tortilla flat on your work surface. Sprinkle half of your shredded cheese evenly across the entire surface, leaving about 1/4 inch around the edges. Add your seasoned protein in an even layer, followed by the diced peppers and a light drizzle of salsa if using. Top with the remaining cheese. Place the second tortilla on top and press down gently.
  • Heat a large skillet over medium heat and add butter or oil. Once hot, carefully transfer your assembled quesadilla to the pan. Cook for 2-3 minutes until golden brown, then flip with a wide spatula. Cook for another 2-3 minutes until both sides are crispy and the cheese is completely melted.
  • Transfer your quesadilla to a cutting board and let it cool for at least 5 minutes. This cooling period allows the cheese to set slightly, which prevents the filling from oozing out when cut and packed. Once cooled, cut into triangles or strips.
  • Pack your cooled quesadilla pieces into the largest section of your compartmentalized lunch box. Place a piece of parchment paper under and over the quesadilla sections. Arrange the remaining sides in separate compartments to prevent moisture transfer. Place wet items like fruits in one area, and keep guacamole and yogurt in sealed containers to prevent spillage.

Notes

For crispy quesadillas that don't get soggy by lunchtime, make sure to cool completely before packing. Avoid wet ingredients directly in the quesadilla. You can prepare quesadillas up to 3 days in advance and store in the refrigerator, or freeze for up to 1 month. For a warm lunch, use an insulated container or reheat briefly before packing.

Nutrition

Calories: 500kcalCarbohydrates: 50gProtein: 21gFat: 23gSaturated Fat: 9gCholesterol: 45mgSodium: 800mgPotassium: 450mgFiber: 9gSugar: 8gVitamin A: 750IUVitamin C: 40mgCalcium: 30mgIron: 15mg
Keyword Quesadilla, Lunch Box, School Lunch, Kid-Friendly, Make Ahead
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