Quesadillas are the fastest dinner when you have good cheese on hand. This pepper jack has jalapenos built in, so the heat and character come from the shelf, not the stovetop. Serve with salsa and sour cream if you like, but the cheese is enough.

Serves 2. 20 minutes, 15 at the stove.

About 820 calories a serving, 34 g protein, 57 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one medium onion into thin half-moons. Heat one tablespoon of oil in a large skillet over medium-high heat and cook the onions for five minutes, stirring once halfway through, until they soften and brown at the edges. Season with salt and pepper, then push them to the side of the pan and lower the heat to medium.5 min
2. Shred 6 oz of pepper jack cheese. Lay one flour tortilla in the clear space in the skillet and scatter half the cheese over it, then top with a second tortilla. Cook for two minutes, until the bottom is light gold.2 min
3. Flip the quesadilla carefully, scatter the remaining cheese on the cooked side, and cook for another two minutes until this side is golden and the cheese melts. Transfer to a plate and repeat with two more tortillas and the remaining cheese.2 min
4. Cut each quesadilla into four wedges and serve with a dollop of sour cream and the warm charred onions on the side.

Note You can swap in any melting cheese, but pepper jack's built-in heat saves a step. Leftovers keep three days wrapped and reheat in a skillet. Serve with pickled onions, lime wedges, or a simple green salad on the side to stretch it.