Melted cheese between crisp tortillas makes the fastest dinner when you have this blend on hand. The four cheeses pull together with their own flavors, and the whole thing comes together in one skillet while you cook. Serve with salsa or hot sauce if you like heat.

Serves 2. 15 minutes, 12 at the stove.

About 620 calories a serving, 22 g protein, 58 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. While it heats, dice 1 small onion and slice 1 jalapeño into thin rings, discarding the seeds if you want less heat.2 min
2. Lay one tortilla in the hot pan and scatter half of 1 cup cheese blend over it, then top with half the onion and half the jalapeño slices. Cover with a second tortilla and press gently with a spatula.
3. Cook until the bottom is golden brown and crisp, about 2 minutes, then flip carefully. Cook the other side until golden, about 1 minute more, until the cheese is fully melted inside; the cheese will ooze at the edges when it's done.3 min
4. Slide onto a cutting board and cut into four wedges. Repeat with the remaining 2 tortillas, 1 tablespoon oil, the rest of the cheese, and the remaining onion and jalapeño to make a second quesadilla.3 min
5. Serve warm with lime wedges or salsa on the side.

Note Swap the jalapeño for pickled jalapeños from a jar if you prefer. Leftovers keep in the fridge for one day and reheat best in a skillet over medium heat. Serve with black beans or Mexican rice on the side to stretch this into a fuller meal.