Kraft's hot pepper cheese slices turn into a warm, melted foundation for a quick skillet dinner. A mix of fresh jalapeños and the cheese itself provides heat, while butter and garlic round out the flavors. This shelf's one item becomes the anchor for a simple, spiced plate.

Serves 2. 15 minutes, 12 at the stove.

About 550 calories a serving, 22 g protein, 46 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a skillet over medium heat. Slice 2 medium fresh jalapeños into thin rings, discarding seeds if you prefer less heat. Add the garlic and peppers to the butter, stirring often until the peppers begin to char at the edges, about 4 minutes.4 min
2. Lay 6 cheese slices in a single layer in the skillet over the peppers. Let them melt without stirring, until the cheese begins to crisp at the bottom and bubble at the edges, about 3 minutes.3 min
3. Fold or slide the melted cheese onto a board. Scrape any browned bits and peppers on top. Season with salt and pepper. Tear into pieces and serve with crusty bread or corn tortillas for scooping.

Note Swap the jalapeños for any hot pepper you have on hand. Leftovers will keep in a covered container for two days and rewarm gently in a low skillet. Serve with a sharp salad or cold beer to balance the heat.