This shelf's cheese is made for this simple supper. Pepper jack has heat and tang baked in, so a quesadilla needs only a stovetop pan and a squeeze of lime. Dinner comes together in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 700 calories a serving, 33 g protein, 57 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 medium tomato small, mix with a pinch of salt and a squeeze of lime juice, and set aside for the pico.
2. Shred 6 ounces pepper jack cheese. Lay 2 flour tortillas on a work surface, divide the cheese between them, fold each tortilla in half, and press gently.
3. Set a large nonstick pan over medium-high heat. When a droplet of water sizzles on it, add 1 tablespoon oil, then slip in both quesadillas. Cook until the undersides are golden and the cheese softens, two to three minutes, watching for the cue that the edges look crisp.3 min
4. Flip each quesadilla with a wide spatula and cook the other side until golden, another minute or two. Transfer to plates.2 min
5. Serve each quesadilla with the pico spooned over the top and a lime wedge on the side.

Note Swap the pepper jack for mild cheddar if you want less heat. Leftover pico keeps for one day in the fridge. Serve with black beans warmed in a pan, sour cream for dolloping, and a green salad if you want to stretch the meal.