Chicken & Cheese Quesadilla Triangles
Warm, cheesy, and satisfying quesadilla triangles that freeze beautifully. Kids love them cold or at room temperature — a lunch box hero.
Ingredients
- 4 large flour tortillas 10-inch
- 2 cups shredded cooked chicken rotisserie works great
- 1 ½ cups shredded cheddar or Mexican blend cheese
- 2 tablespoons taco seasoning optional, mixed into the chicken
Instructions
- Lay a tortilla flat. Spread 1/2 cup chicken and a generous handful of cheese on one half.
- Fold the tortilla in half, pressing gently.
- Cook in a dry skillet over medium heat for 2-3 minutes per side until golden and cheese is melted.
- Cool completely on a wire rack (this prevents sogginess from trapped steam).
- Cut each quesadilla into 3 triangles. Freeze flat on a parchment-lined baking sheet, then transfer to a freezer bag with parchment between layers.
Notes
To serve: Pack 2-3 frozen triangles in the morning. They thaw by lunch and taste great at room temperature.
For a warm lunch: Reheat in the oven at 350°F for 10 minutes before packing in an insulated thermos bag.
Variations: Try black bean and cheese (vegetarian), or turkey and swiss.
Storage: Freezer for up to 3 months. Fridge for up to 4 days.