A warm quesadilla built on creamy pepper jack and sweet roasted peanuts and raisins, with a crisp crust and soft cheese pull. The shelf gives you cheese with built-in heat and a snack mix that becomes dessert in one bite, so you need only add flour tortillas and a hot pan.

Serves 2. 12 minutes, 12 at the stove.

About 1290 calories a serving, 48 g protein, 171 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 6 ounces of pepper jack cheese into thin sheets. Coarsely chop about 1/2 cup of the peanuts and raisins, keeping some pieces whole for texture.
2. Heat 1/2 tablespoon butter in a large skillet over medium-high heat until foaming. Lay one flour tortilla in the pan and scatter half the cheese on one half, then scatter half the chopped nuts and raisins over the cheese, and fold the tortilla in half. Cook until the bottom is golden and crisp, about two minutes, then flip and cook the other side until the cheese begins to soften through, about one minute more.3 min
3. Transfer the first quesadilla to a plate. Repeat with the remaining 1/2 tablespoon butter, one more tortilla, the rest of the cheese, and the rest of the nuts and raisins.3 min

Note Swap the pepper jack for Oaxaca or mozzarella if you want less heat. Leftovers keep wrapped in foil for two days and reheat gently in a skillet. Serve with lime wedges and hot sauce, or a simple green salad dressed with lime and oil.