A quick quesadilla built on the cheese that's been waiting in your shelf, with just one more item to make it dinner. Flour tortillas, cheese, and a hot skillet are all you need to turn this into a warm, golden meal in minutes.

Serves 2. 10 minutes, 8 at the stove.

About 460 calories a serving, 22 g protein, 50 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat until it shimmers, about 1 minute.1 min
2. Lay one flour tortilla in the pan and scatter 1/4 cup [30 g] of the queso quesadilla cheese over half of it in an even layer. Fold the tortilla in half and cook until the bottom is golden brown and the cheese starts to melt, about 2 minutes.2 min
3. Flip the quesadilla and cook the other side until golden, about 1 minute more; the cheese should be fully melted. Slide it onto a plate and sprinkle with a pinch of salt and pepper.1 min
4. Repeat with the remaining tortillas and cheese, adding a touch more oil if the pan looks dry. Serve the quesadillas warm, whole or cut into halves.

Note Swap in corn tortillas if you prefer. Leftovers keep in the fridge for two days and reheat well in a dry skillet. Serve with a lime wedge, salsa, or a simple side salad if you have greens on hand.