A quesadilla built straight from one jar of bean dip, with melted cheese and crisp tortillas. This shelf gives you dinner in the time it takes to heat the skillet, so you have time to breathe before tomorrow.

Serves 2. 15 minutes, 12 at the stove.

About 600 calories a serving, 22 g protein, 55 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a skillet over medium-high heat. Spread 3 tablespoons of habanero lime bean dip on one half of the first tortilla, then press 1 ounce of shredded cheddar cheese on top and fold in half.
2. Set the folded tortilla in the hot skillet and cook until the underside is golden and crisp, about two minutes. Flip and cook the other side until it is also golden and the cheese has melted through, watching for the cheese to soften at the edges. Transfer to a plate.3 min
3. Repeat with the second tortilla while the first quesadilla holds. Wipe out the skillet if needed, add a pinch more oil if it has dried, and repeat with the remaining two tortillas and cheese, cooking each the same way.6 min

Note Swap the cheese for pepper jack if you want heat that echoes the habanero. Leftovers hold in the fridge for two days and heat up in a skillet or toaster oven. Serve with lime wedges and a cold beer or sparkling agua fresca.