A straightforward weeknight dinner built on melting cheese between two flour tortillas, cooked until the outside crisps and the inside stretches. This shelf has one job and does it well, so we lean on the cheese and finish with what the pantry offers.

Serves 2. 15 minutes, 12 at the stove.

About 560 calories a serving, 29 g protein, 57 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Shred 6 oz of the queso quesadilla into thin strands and divide it between two of the four tortillas, spreading it to about a half inch from the edge. Place the remaining two tortillas on top and press down gently.
2. Set a large skillet over medium-high heat and add 1 tablespoon of butter. When it foams, lay one quesadilla flat in the pan and cook for two to three minutes, until the bottom is golden and crisp, then flip and cook the other side until it turns golden and the cheese pulls at the edges when you lift the tortilla slightly, about two more minutes.5 min
3. Transfer the first quesadilla to a plate and repeat with the remaining tablespoon of butter and second quesadilla.3 min
4. Cut each quesadilla into quarters and serve hot with lime wedges, salt, and pepper on the side.

Note Swap in sliced jalapeño or sautéed onion before folding if you have them. Store leftovers in a paper bag at room temperature for up to one day and reheat gently in a skillet. Serve with salsa, sour cream, or hot sauce on the side.