Crisp, tender quesadillas with charred cheese and bright jalapeño heat tucked inside. The Monterey Jack here does all the heavy lifting, so dinner comes together in minutes. Serve with sour cream and lime.

Serves 2. 15 minutes, 12 at the stove.

About 780 calories a serving, 33 g protein, 56 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Shred 6 ounces of the monterey jack cheese. Warm a large skillet over medium-high heat and add 1 tablespoon of butter. When it foams, lay one flour tortilla in the pan and scatter half the shredded cheese across it, covering most of the surface.
2. Cook until the tortilla is golden and crisp on the underside, about 2 minutes, then fold it in half. Turn it and cook another minute until the other side sets. Slide it onto a plate and repeat with the remaining butter, tortilla, and cheese.3 min
3. Cut each quesadilla in half, squeeze lime over the tops, and serve with sour cream for dipping. Add a pinch of salt to the sour cream if you like.

Note Swap the tortillas for corn if you prefer. Leftovers keep wrapped in foil for three days and reheat well in a skillet. Serve with black beans, salsa, and a green salad to stretch the meal.