Easy Red Pepper, Spinach & Cheddar Quesadillas (Vegetarian)

“But don’t quesadillas get soggy?”

That’s the number one question I get about meal prepping quesadillas. And the answer is no!

Want to know the secret?

It all comes down to how you assemble it and what’s inside the quesadillas.

Mainly, just not cooking with a ton of oily, wet ingredients (looking at you, salsa).

This recipe includes cooked peppers, cooked onions, raw spinach and cheese. Where’s the protein? Don’t worry about it.

These meals are filling enough without a direct protein source. And let’s not forget that spinach, peppers and cheese all have protein in them!

But, if you can’t eat a meal without a direct protein source, I would add mashed chickpeas, shredded chicken or cooked ground turkey.

Not a fan of peppers or red onion?

You can totally replace the veggies in this recipe with zucchini, green or yellow pepper, corn, yellow or green onion, other leafy greens, mushrooms – any vegetable that isn’t juicy.

Avoid diced tomatoes. That’s why soggy-ness happens!

Other ways to avoid soggy meal prepped quesadillas:

  • Reheat these bad boys in the oven or toaster oven. Works like a charm.
  • If you reheat them in the microwave, cover them with a damp paper towel.
  • I suggest reheating them so the pieces of quesadillas are spread out and not touching each other.
  • Let them cool completely before storing, this helps avoid condensation inside your meal prep containers.

These quesadillas can last in the fridge for up to four days and are not freezer friendly.

Serve with a side of salsa (that’s okay), avocado, and any other quesadilla-friendly topping you’re into!

Don’t forget to share a photo with me on Instagram @workweeklunch or with the hashtag #workweeklunch if you make this meal!

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Are you vegan


Print Recipe
Easy Red Pepper, Spinach & Cheddar Quesadillas
Quesadillas make an amazing, easy and versatile meal prep for kids and adults. This vegetarian comfort-food version is packed with flavor and reheats well in the toaster oven!
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
  1. Preheat the oven to 400 F (200 C)
  2. Add oil to a skillet over medium heat. After a minute, add the chopped red onion and red pepper. Season with salt and pepper to taste and cook for five minutes, stirring frequently. Set aside.
  3. Prepare two baking sheets with cookings spray. Then lay out four tortillas (two on each tray). First spread an even layer of shredded cheese on each tortilla. It should be covered in cheese, but not piled on. Then add a layer of baby spinach followed by the onion and pepper mixture. On top of the cooked veggies, add one more layer of cheese followed by the remaining tortillas. Press down lightly with your hands just to make sure the filling is even and not too lumpy.
  4. Bake in the oven for 7-10 minutes. Then carefully flip each quesadilla and bake for anotther 5-7 minutes (or until it's crispy enough for you!)
  5. Remove the quesadillas from the oven and let cool for about 10 minutes before cutting. Cut each one into four pieces and put them into four containers. Store in the fridge and enjoy for up to four days!
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