Quick quesadillas built around a single excellent cheese that brings heat and tang to a weeknight dinner. Flour tortillas hold the cheese, which melts into creamy corners and crisp edges as it hits the pan. Serve with salsa and sour cream if you have them.

Serves 2. 20 minutes, 15 at the stove.

About 750 calories a serving, 29 g protein, 50 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Shred 6 oz of the cheese into a bowl. Warm a large skillet over medium-high heat.
2. When the skillet is hot, melt 1 tablespoon butter on it. Lay one flour tortilla in the pan and scatter a quarter of the shredded cheese over half of it, leaving a border. Fold the tortilla in half over the cheese.
3. Cook until the bottom is golden and the cheese begins to ooze from the edges, about two minutes. Flip and cook the other side until golden and crisp, another minute or so.3 min
4. Transfer to a cutting board, season with salt and pepper, and tent with foil to keep warm. Repeat with the remaining 1 tablespoon butter, one more tortilla, and half the remaining cheese.
5. Make the second quesadilla the same way with the last tortilla and remaining cheese, about three minutes total.3 min
6. Cut each quesadilla in half and serve warm.

Note Swap in corn tortillas if you prefer. Leftovers rewarm in a dry skillet over low heat for a minute per side. Serve alongside salsa, sour cream, sliced avocado, or a simple green salad.