A weeknight quesadilla that puts shredded cheese to work with whatever vegetables you have. Monterey Jack melts glossy and mild, turning flour tortillas into something close to fond when they hit the pan. Serve with salsa or hot sauce if you like heat.

Serves 2. 20 minutes, 15 at the stove.

About 560 calories a serving, 25 g protein, 61 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat a cast-iron skillet or wide sauté pan over medium-high heat. While it heats, slice 2 medium bell peppers into quarter-inch strips and season them lightly with salt and pepper.
2. Add 1 tablespoon butter to the hot pan. When it foams, add the peppers and cook, stirring now and then, for 8 to 10 minutes, until they soften and brown at the edges; they should smell sweet.9 min
3. Lay one flour tortilla on a plate. Scatter half of 1 cup shredded Monterey Jack across one half of the tortilla, then pile half the roasted peppers over the cheese. Fold the tortilla in half and transfer it to the pan.
4. Cook for 2 to 3 minutes over medium heat, pressing gently with the back of a spatula, until the bottom browns in spots and the cheese begins to melt. Flip and cook the other side for 2 minutes more, until golden and the cheese has melted through.2 min
5. Transfer the quesadilla to a plate and repeat with the remaining tortilla, cheese, and peppers. Squeeze half a lime over each quesadilla and serve hot.

Note Swap the peppers for sliced onions or mushrooms if you prefer. Quesadillas cool quickly but keep in the refrigerator for two days and reheat well in a skillet. Serve alongside rice and beans, or with a simple green salad dressed with the remaining lime and olive oil.