Monterey Jack melts into lacy, golden crust on soft flour tortillas, a supper that comes together in the time it takes to chop tomato and onion. The cheese's mild, buttery character suits quick weeknight cooking, and a handful of fresh pico turns half-melted cheddar into dinner.

Serves 2. 20 minutes, 15 at the stove.

About 600 calories a serving, 26 g protein, 64 g carbohydrate, 28 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

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1. Dice half a tomato and one quarter of an onion into a small bowl, mince one garlic clove into it, add two tablespoons fresh cilantro, squeeze one lime over the mixture, and season with salt. Set the pico aside.
2. Warm one tablespoon oil in a large nonstick skillet over medium-high heat. Tear two ounces of monterey jack into small pieces and scatter them over one flour tortilla, then place the tortilla cheese side down into the hot pan.
3. While the first side browns, about two minutes, tear more cheese from the remaining two ounces and scatter it over the top of the tortilla in the pan. The cheese on the bottom will set the cue that it is done.2 min
4. Slide the quesadilla onto a plate, top with half the pico, fold it in half, and cut into three triangles. Repeat with the remaining two tortillas, cheese, and pico, adding a little more oil to the pan if needed.

Note Swap monterey jack for oaxaca or fresh mozzarella if you have it. Quesadillas are best eaten right away, though leftovers reheat in a dry skillet for one minute per side. Serve with sour cream, hot sauce, or black beans on the side.