Lunchbox Quesadilla
Serves 1
Time 20 min
Here’s an easy make-ahead lunch that you can prepare in one pan. Feel free to customize the ingredients depending on what you have on hand — it’s a delicious way to use up leftovers, and it’s so speedy you can prepare it for tomorrow’s lunch as you clean up after dinner tonight. Watch our how-to video.
Ingredients
- Canola spray oil
- 1/2 medium bell pepper (any color or a mix of colors), chopped
- 1 cup sliced fresh spinach leaves
- 1 large whole grain tortilla
- 1/4 cup shredded mild Cheddar or Emmi Roth Pavino cheese
- 1/4 cup salsa
Method
Place a large skillet over medium heat and coat with spray oil.
Add bell pepper and cook, stirring frequently, 3 minutes.
Add spinach and continue to cook until spinach wilts and pepper is soft, about 2 minutes longer.
Push vegetables to 1 side of the skillet and place tortilla on the other side.
Sprinkle cheese over half of the tortilla and spoon vegetables over cheese.
Fold tortilla in half, covering filling, and cook until tortilla is browned on the bottom.
Flip and cook until the other side is crisped and cheese is melted, about 2 more minutes.
Cool on a cutting board and cut into 3 wedges.
Refrigerate in an airtight container for up to 2 days. Reheat or bring to room temperature and enjoy with salsa.
Nutritional Info:
Per serving: 1 quesadilla, 300 calories (110 from fat), 13g total fat, 6g saturated fat, 30mg cholesterol, 630mg sodium, 34g carbohydrates (4g dietary fiber, 6g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- Canola spray oil
- 1/2 medium bell pepper (any color or a mix of colors), chopped
- 1 cup sliced fresh spinach leaves
- 1 large whole grain tortilla
- 1/4 cup shredded mild Cheddar or Emmi Roth Pavino cheese
- 1/4 cup salsa