What’s in the Bento
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Main: Quesadilla wedges
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Veggie: Carrot sticks (or coins)
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Fruit: Pineapple chunks
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Treat: Something small + sweet (see ideas below)
Flex Bento tip: Use one compartment for the quesadilla wedges, one for carrots, one for pineapple, and the smallest space for the treat so everything stays separated and appetizing.
Step-by-Step: How to Make It
1) Make the quesadilla (stovetop)
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Heat a pan over medium-low.
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Add the tortilla to the dry pan and sprinkle cheese over half the tortilla (add any optional fillings here).
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Fold it in half and press gently.
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Cook 2–3 minutes per side, flipping once, until golden and the cheese is melted.
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Cool 2–3 minutes (this helps it stay crisp instead of steaming in the bento).
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Slice into 3–4 wedges.
2) Prep your sides
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Carrots: Slice into sticks (or use baby carrots). If your kid prefers softer carrots, steam for 2–3 minutes and cool.
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Pineapple: Cut into bite-size chunks and pat dry with a paper towel to prevent extra moisture in the bento.
3) Pack the Flex Bento
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Place quesadilla wedges in the largest compartment.
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Add carrots to the next compartment.
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Add pineapple to another compartment.
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Add your treat in the smallest compartment (or in a mini silicone cup if you want it extra neat).
Make-Ahead Tips (Because Mornings Are Wild)
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Quesadillas: Make the night before, cool completely, store in the fridge, and pack cold (still tasty!) or reheat briefly in the morning and let cool before packing.
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Carrots & pineapple: Wash/cut and store in the fridge up to 3 days.
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Keep it crisp: Always let the quesadilla cool before closing the bento to reduce sogginess.
Easy Variations
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Protein boost: Add shredded chicken, turkey, or black beans inside the quesadilla.
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Dipping fun: Add salsa, guacamole, or Greek yogurt in a mini container (if you want a dip version).
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Fruit swap: Grapes (halved), strawberries, or mandarin oranges.
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Veggie swap: Cucumber coins, snap peas, bell pepper strips.
