This shelf wants only the simplest treatment: slice the cheese sausage into coins, brown them, and serve in warm tortillas with the rendered fat and browned bits. Weeknight dinner that tastes like more than it is.

Serves 2. 20 minutes, 15 at the stove.

About 990 calories a serving, 59 g protein, 93 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage into half-inch coins. Heat 1 tablespoon oil in a large skillet over medium-high heat. When it shimmers, add the sausage slices in a single layer.
2. Cook for 3 to 4 minutes until the underside is deep golden, then flip each coin and cook for another 2 to 3 minutes until browned on both sides. The cheese will start to caramelize at the edges. Season with a pinch of salt and pepper.3 min
3. Warm the tortillas in a dry skillet or over a gas flame for about 30 seconds per side while the sausage finishes. They should be pliable and warm but not crisp.1 min
4. Serve the sausage coins in the warm tortillas with the rendered fat and browned bits from the pan spooned over them.

Note Swap diced onion or jalapeño for the plain sausage next time. Leftovers keep in a sealed container for 3 days and reheat well in a skillet. Serve with lime wedges, salsa, or a crisp green salad on the side.