Recipe at a glance
What you need
- 8 medium flour tortillas
- 2 cups shredded cheese
- 1 1/2 cups cooked shredded chicken, drained beans or scrambled eggs
- Optional: mild salsa, chopped spinach or corn
- Oil or cooking spray for the pan
Make it
- 1
Place filling and cheese on one half of each tortilla, keeping the edges clear. Fold closed.
- 2
Cook in a lightly oiled skillet over medium heat for 2 to 3 minutes per side.
- 3
Cool completely on a rack so steam does not make them soggy.
- 4
Wrap individually and freeze flat in a labeled freezer bag.
- 5
Reheat from frozen in a skillet, toaster oven or air fryer until hot throughout. Cool to a safe eating temperature for children.
Three combinations that behave well
Keep fillings fairly dry and finely chopped.
- Chicken + cheddar + corn
- Black beans + Monterey Jack + spinach
- Scrambled egg + cheddar + mild green chile
The lunchbox note
If packing a perishable quesadilla for school, keep it cold in an insulated lunchbox with cold sources, or pack it hot in a preheated insulated container. Follow your school's allergy rules.
Helpful sources
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