Three halved jalapenos become the star of these quick quesadillas, charred until the edges blacken and the heat mellows just enough. This is the fastest way to use them all in one meal and have them taste their best.

Serves 2. 20 minutes, 15 at the stove.

About 680 calories a serving, 22 g protein, 59 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Lay three jalapeno halves skin-side down in the pan and let them blister and char, about three to four minutes, until the skin darkens and tears. Flip and char the other side for two minutes more until they soften; salt and pepper them as they cook.8 min
2. Transfer the charred jalapenos to a board and cool slightly, then slice into strips, discarding any heavily blackened bits. Wipe the skillet clean.
3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Lay one tortilla flat, scatter one quarter cup of cheese on one half, top with one quarter of the jalapeno strips, fold in half, and transfer to the pan. Toast until the bottom is golden and starting to crisp, about two minutes, then flip and toast the other side until the cheese inside melts and the tortilla is crispy, another two minutes.4 min
4. Slide onto a plate and repeat with the second quesadilla. Serve warm with lime wedges and sour cream on the side.

Note Swap the cheddar for any melting cheese you have on hand. Quesadillas are best eaten right away but will hold in a low oven for ten minutes if needed. Serve with lime, sour cream, and salsa, or alongside black beans and rice to stretch the meal.

A quesadilla works best when the jalapeno is the star, so here you slice half a bag of them and let them char in a hot pan with cheese. This comes together in fifteen minutes and stretches a modest amount of cheese far.

Serves 2. 20 minutes, 15 at the stove.

About 650 calories a serving, 22 g protein, 50 g carbohydrate, 41 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Slice the jalapenos into thin rings, removing seeds if you want less heat. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the jalapenos until they begin to char and soften, about four minutes, stirring once halfway through.4 min
2. Shred 4 ounces of cheese. Lay one tortilla in the pan with the jalapenos and scatter half the cheese over it, then top with a second tortilla. Cook until the bottom is golden and crisp, about two minutes, while you prepare the other quesadilla in a second pan or on a plate.2 min
3. Flip the quesadilla and cook the second side until golden and the cheese has melted completely, about another two minutes. Transfer to a cutting board and repeat with the remaining tortillas, cheese, and jalapenos in a clean pan with the remaining 1 tablespoon oil.
4. Slice each quesadilla into four wedges and serve hot with salt and pepper.

Note Swap the cheddar for Oaxaca or mozzarella if you prefer. Leftovers keep in a sealed container for two days and reheat in a dry skillet. Serve with sour cream, lime wedges, and quick pickled onions if you have them on hand, or simply with hot sauce.

Sliced jalapenos give heat and vegetal bite to a quick fried rice that comes together in one pan. The eggs cook as you toss, and half a pepper seasons the whole dish through. This uses what you have tonight.

Serves 2. 20 minutes, 15 at the stove.

About 700 calories a serving, 15 g protein, 112 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. When it shimmers, add the sliced jalapenos and 1 minced garlic clove; cook for one minute until fragrant.
2. Add 1.5 cups of cooked rice, breaking up any clumps with the spoon, and toss to coat with oil. Fry for three to four minutes, stirring often, until the rice begins to brown at the edges.4 min
3. Make two wells in the rice and crack 2 eggs into them. Let them set for one minute, then scramble them into the rice, tossing everything together until the egg is cooked through, about one minute more. Season with salt and pepper to taste.2 min

Note Swap in any leftover cooked grain for the rice. Leftovers keep in the fridge for two days; reheat in a skillet with a splash of oil. Serve with a lime wedge if you have one, or eat on its own as a light dinner.