A quesadilla built on that spicy cheddar is dinner in ten minutes. The chili pepper and garlic are already baked into the cheese, so you get bold flavor with minimal work on a busy night.

Serves 2. 12 minutes, 8 at the stove.

About 720 calories a serving, 29 g protein, 55 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the onion into thin half-moons and shred 6 ounces of the cheddar into a pile. Have a large skillet hot over medium heat.
2. Melt 1 teaspoon of butter in the skillet, add half the onion in a thin layer, and cook until it begins to soften and brown, about 3 minutes; you are building flavor while you wait.3 min
3. Lay one tortilla flat in the pan, scatter half the shredded cheese over half of it, then half the cooked onion on top of the cheese. Fold the tortilla in half and press gently.
4. Cook until the bottom is golden and crisp, about 2 minutes. Flip and cook the other side until it is also golden and the cheese is melted, about 1 minute more. Slide onto a plate.3 min
5. Wipe the pan with a paper towel, add 1 teaspoon butter, and repeat with the remaining tortilla, cheese, and onion. Cook until both sides are golden and the cheese has melted, about 3 minutes total.3 min
6. Cut each quesadilla in half and serve warm.

Note Swap the onion for thin slices of jalapeño or a few spoonfuls of salsa if you have them. Leftovers keep wrapped in foil for two days and warm gently in a skillet. Serve with sour cream for cooling the heat or with a simple green salad.