Quesadillas built on shredded Colby-Jack and sautéed peppers come together in the time it takes to brown tortillas. The cheese melts fast and holds the sandwich together, and peppers add sweetness and texture to what could otherwise be plain. A weeknight dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 720 calories a serving, 33 g protein, 56 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 medium bell peppers into thin strips, removing the cores and seeds. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the peppers until soft and lightly browned, about 8 minutes, stirring occasionally. Season with salt and pepper. Transfer to a plate.8 min
2. Wipe out the skillet and return it to medium heat with the remaining 1 tablespoon oil. Place 1 flour tortilla in the skillet and scatter 3/8 cup shredded Colby-Jack over half of it, then arrange a quarter of the cooked peppers on top of the cheese.
3. Fold the tortilla in half to close the quesadilla, pressing gently. Cook until the bottom is golden and crispy, about 2 minutes, then flip and cook the other side until golden and the cheese is fully melted, another 1 to 2 minutes. Transfer to a plate and repeat with the remaining tortillas, cheese, and peppers to make 3 more quesadillas.5 min
4. Slice each quesadilla in half and serve warm.

Note Swap peppers for onions, mushrooms, or leftover roasted vegetables. Leftover quesadillas keep wrapped in foil in the refrigerator for two days and reheat in a dry skillet. Serve with salsa, sour cream, or hot sauce on the side. Cut into triangles and add a green salad to stretch it further.