A weeknight shortcut built on pepper jack's built-in heat and richness: shredded cheese crisps up in a hot pan and becomes a glue for torn tortillas, then everything finishes under a shower of more melted cheese. The jalapeños do the work here.

Serves 2. 20 minutes, 12 at the stove.

About 680 calories a serving, 39 g protein, 43 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and add 1/2 medium onion sliced thin. Cook until soft and the edges turn gold, about 5 minutes, then push to the edges of the pan.5 min
2. Scatter 4 ounces [115 grams] of the monterey jack cheese with jalapeños across the pan in shreds. Let it melt and turn crispy in patches, 2 to 3 minutes, then tear 4 corn tortillas into rough thirds and fold them into the cheese. Toss until coated and the cheese crisps around the tortilla edges, about 2 minutes.5 min
3. Tear the remaining 1 ounce [25 grams] monterey jack and all 3 ounces [85 grams] pepper jack over the top and cover the pan with a lid. Remove from heat and let the cheese melt from the residual heat, about 2 minutes. Taste and season with salt and pepper.

Note Swap in any cheese you have on hand; this works with plain jack or even sharp cheddar. Leftovers keep in the fridge three days and reheat in a low oven. Serve with a soft egg stirred into the warm cheese, lime wedges, and hot sauce alongside.