These are fast, warm quesadillas that brown in a skillet while you chop an onion. The tortillas become crisp and take on a little char, and the cheese and egg inside get soft and yielding. A weeknight dinner that tastes like you tried.

Serves 2. 20 minutes, 15 at the stove.

About 730 calories a serving, 28 g protein, 58 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 medium onion and slice 1 jalapeño into thin rings. Crack 2 eggs into a bowl, add a pinch of salt and pepper, and whisk until no white streaks remain.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Pour the eggs in and scramble gently until soft curds form and the eggs still glisten, about 2 minutes, then slide them onto a plate.
3. Add 1 tablespoon butter to the same skillet and cook the diced onion over medium heat, stirring often, until soft and pale gold, about 4 minutes. Season with salt and pepper.4 min
4. Lay one tortilla flat in the warm skillet. Spread one quarter of the grated cheese on half of it, then add one quarter of the scrambled eggs, one quarter of the cooked onion, and a few jalapeño rings. Fold the tortilla in half and let it toast until the bottom is golden and the cheese starts to seep out, about 2 minutes. Flip and toast the other side until golden and crisp, about 1 minute more. Transfer to a plate.3 min
5. Repeat with the remaining three tortillas, cheese, eggs, onion, and jalapeño, wiping the skillet clean if it gets too brown between batches.5 min

Note To swap: use any melting cheese or cooked ham. Leftovers keep in a sealed container for two days and can be reheated gently in a skillet or at 300°F [150°C] for five minutes. Serve with salsa, sour cream, or a quick lime-cilantro crema.