Crisp-edged quesadillas from a single pan and a stack of tortillas. They warm fast and leave you time to slice an onion and chop cilantro if you have it, or just salt the cheese and go. This shelf is all you need.

Serves 2. 15 minutes, 12 at the stove.

About 930 calories a serving, 30 g protein, 98 g carbohydrate, 46 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a skillet over medium-high heat and melt 1 tablespoon butter. Lay one tortilla in the pan, then spread 1/4 cup cheese across half of it, scatter on 2 tablespoons of green chiles, and fold the tortilla in half. Cook until the bottom is golden and crisp, about two minutes, then flip and cook the other side until the cheese melts and the tortilla crisps, another minute. Transfer to a plate and repeat with the remain
2. Slice each quesadilla into two triangles, arrange on plates, and season with salt and pepper.

Note Swap the green chiles for any salsa you have or leave them out for plain cheese quesadillas. Leftovers keep in the fridge for two days and reheat in a skillet. Serve with sour cream and lime wedges, or a simple salad to stretch the meal.