Quesadillas are the fastest dinner when you have cheese to use and two hungry people. Monterey jack melts into an almost silken layer here, and a squeeze of lime and a pinch of chilli wake it up. Supper in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1050 calories a serving, 37 g protein, 158 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Coarsely shred the half block of monterey jack into 115g total. Warm a large skillet over medium-high heat.
2. Lay one tortilla in the skillet and scatter half the cheese across it, leaving a half-inch border. Place a second tortilla on top and cook until the bottom is golden and crisp, about 2 minutes, pressing gently with a spatula while it cooks.
3. Flip the quesadilla carefully and cook the other side for 1 minute until golden. The cheese inside should be melted when you press the top lightly.1 min
4. Transfer to a cutting board and repeat with the remaining 2 tablespoons of oil, 2 tortillas, and remaining cheese.
5. Cut both quesadillas into wedges. Squeeze half a lime over them, scatter a pinch of chilli flakes across, and season with salt and pepper. Serve with the remaining lime wedge and a handful of greens dressed with oil, salt, and pepper if you have any on hand.

Note Swap the monterey jack for any mild melting cheese you have. Leftover quesadillas keep in a sealed container in the fridge for two days and reheat well in a dry skillet. A small green salad dressed simply makes this a complete meal, or add a can of black beans if you want to stretch it.

Two golden cakes of cheese fried in butter, built on a handful of monterey jack and enough flour and egg to hold them together. Quick, savory, and the best way to finish a wedge that's gone dry at the edges.

Serves 2. 12 minutes, 12 at the stove.

About 260 calories a serving, 9 g protein, 17 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Crack one egg into a small bowl and whisk with 3 tablespoons flour, 1/4 teaspoon salt, and a pinch of pepper until smooth. Fold in your handful of shredded monterey jack until the shreds are coated.
2. Set a skillet over medium-high heat and add 2 tablespoons butter. When the foam subsides, drop two spoonfuls of the batter into the pan, pressing each gently with the back of the spoon into a thin cake about three inches across.
3. Let the cakes cook until the edges are deep golden and crispy, about two minutes, watching while they cook.2 min
4. Flip and cook the other side until golden and the cheese is melted through, another minute or so. Transfer to a plate and serve hot.1 min

Note Swap in sharp cheddar or gruyere if you have it. Serve these warm with salsa, sour cream, or a fried egg on top. Leftovers keep two days and reheat well in a toaster oven at 375°F [190°C] for five minutes.

A quarter wheel of monterey jack is built to melt into a crisp, lacy quesadilla. Pair it with canned black beans, onion, and garlic for a quick weeknight dinner that tastes like restaurant cooking.

Serves 2. 25 minutes, 15 at the stove.

About 1380 calories a serving, 77 g protein, 180 g carbohydrate, 42 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Dice half a medium onion fine and mince 2 garlic cloves. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the onion and garlic, and cook until soft and fragrant, about 3 minutes.3 min
2. Drain and rinse one 15-ounce can of black beans, add them to the pan, and stir with a pinch of salt and pepper. Cook until heated through, about 2 minutes, then scrape into a bowl.2 min
3. Shred 6 ounces of monterey jack cheese. Lay one large flour tortilla in the same skillet over medium heat, scatter a quarter of the cheese on the left half, top with 3 tablespoons of the bean mixture, and fold the right half over the cheese.
4. Cook until the cheese begins to melt and the underside turns light golden, about 2 minutes. Flip and cook the other side until golden and the cheese is completely melted, about another minute. Transfer to a plate.3 min
5. Wipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil, and repeat with the remaining three tortillas, cheese, and beans.6 min
6. Squeeze lime over the hot quesadillas and cut each into wedges to serve.

Note Swap black beans for refried beans if you prefer. Leftover quesadillas keep in the fridge for two days and reheat well in a skillet over medium heat. Serve with sour cream, salsa, and a simple greens salad.