This is a quick weeknight dinner built around that excellent pepper and jalapeño cheese, melted between flour tortillas with just a few staples and a skillet. The heat comes from the cheese itself, and the vinegared jalapeños add tang without extra work.

Serves 2. 15 minutes, 10 at the stove.

About 750 calories a serving, 41 g protein, 55 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of pepper Monterey Jack into thin shards. Thinly slice one small onion. Heat a large skillet over medium heat and add half a tablespoon of butter, swirling to coat.
2. Lay one flour tortilla in the hot skillet and scatter half the cheese shards and half the onion over half of it, leaving a half-inch border. Cook until the cheese begins to melt and the tortilla is golden, about 2 minutes, then fold the tortilla in half.2 min
3. Let the quesadilla cook for another minute until the cheese is fully melted and the outside is crisp, then transfer to a plate. Wipe the skillet clean and repeat with the remaining half tablespoon of butter, one tortilla, the remaining cheese, and onion.1 min
4. Cut each quesadilla into two or three wedges, season lightly with salt and pepper, and serve with 1 tablespoon of sour cream on the side for each person.

Note Swap the onion for thin apple slices if you have them for a slightly sweet angle. Leftover quesadillas keep in a sealed container for two days and reheat well in a dry skillet over low heat. Serve with lime wedges and hot sauce on the side, or pair with a simple green salad if you need more volume.