A weeknight quesadilla built on melted cheese sticks instead of grated cheese. The colby jack brings enough flavour without a long list of toppings, so two sticks and some peppers turn into dinner fast.

Serves 2. 15 minutes, 10 at the stove.

About 650 calories a serving, 33 g protein, 56 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 large bell peppers into thin strips. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the peppers for 4 to 5 minutes, stirring once halfway, until they soften and brown at the edges. Season with a pinch of salt and pepper, then move them to a plate.5 min
2. Lay one flour tortilla flat on the warm skillet. Place 2 cheese sticks across the centre of the tortilla, then scatter half the cooked peppers on top. Fold the tortilla in half and press gently with a spatula.
3. Cook for 2 minutes without moving it, until the bottom browns. Flip carefully and cook the other side for 1 to 2 minutes, until the cheese starts to leak out the sides and the bottom is golden. Transfer to a plate and repeat with the remaining tortilla, cheese sticks, and peppers. Serve at once.3 min

Note Swap the peppers for sliced onion if you prefer. Wrapped and chilled, leftovers keep for two days and warm up well in a dry skillet over medium heat. Serve with sour cream and salsa on the side.