A fast quesadilla made from the one thing on the shelf, propped up with flour tortillas, onion, and garlic from staples. The creamy, spicy cheese does the work here; crisp at the edges and molten inside, this comes together in the time it takes to warm a skillet.

Serves 2. 15 minutes, 12 at the stove.

About 730 calories a serving, 33 g protein, 60 g carbohydrate, 41 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince the onion and garlic finely. Chop a small handful of cilantro leaves and squeeze the juice from half the lime into a small bowl, stir in the onion and garlic with a pinch of salt, and set the pico aside.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, lay one flour tortilla flat in the pan and top it with three slices of pepper jack cheese.
3. When the cheese begins to soften and the tortilla is golden brown underneath, after about 2 minutes, fold the tortilla in half and slide it onto a plate. Repeat with the second tortilla and remaining cheese.2 min
4. Cut the quesadillas in half. Top each with a spoonful of the pico de gallo and serve at once with the remaining lime wedges on the side.

Note Swap the pico for any salsa you have on hand or skip it for a simpler plate. Leftover quesadillas keep in a sealed container for two days and reheat gently in a skillet. Serve with cold beer, refried beans, or a simple green salad.