A quesadilla is fast dinner when you have cheese with character. These three pepper slices shred between flour tortillas and hit the pan for a supper that tastes like you planned it. Serve with quick lime crema and salsa if you have them.

Serves 2. 15 minutes, 12 at the stove.

About 790 calories a serving, 29 g protein, 56 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Shred 6 ounces of three pepper cheese and divide between 2 flour tortillas, laying the cheese on one half of each tortilla. Fold each tortilla in half to enclose the cheese.
2. Warm 2 tablespoons butter in a large skillet over medium heat until it foams. Lay both filled tortillas in the pan and cook until the undersides turn golden and crisp, about 2 minutes.2 min
3. Flip each quesadilla and cook the other side until golden and the cheese melts at the edges, about 2 minutes more. Transfer to a cutting board.2 min
4. Stir together 2 tablespoons sour cream with the juice of half a lime and a pinch of salt. Cut each quesadilla into two wedges and serve with the lime crema.

Note Swap the three pepper cheese for plain cheddar and roasted poblanos if you prefer mild. Leftover quesadillas reheat well in a skillet or toaster oven the next day. Serve with a simple green salad dressed with lime vinaigrette, or with salsa and guacamole on the side.