This is a shortcut dinner built directly on a jar of cilantro jalapeno hummus, turned into a warm, crisp-outside quesadilla. The hummus brings all the flavor, so you're done in twenty minutes with nothing but cheese and a hot skillet.

Serves 2. 20 minutes, 20 at the stove.

About 570 calories a serving, 22 g protein, 46 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Lay one tortilla flat and spread 3 tablespoons of the cilantro jalapeno hummus across half of it in an even layer, staying a half inch from the edge. Tear or cut 2 ounces of cheese into rough pieces and scatter it over the hummus. Fold the tortilla in half; make the second quesadilla the same way with the remaining tortilla, hummus, and cheese.
2. Heat 1 tablespoon oil in a large skillet over medium-high until it shimmers, about one minute. Lay both quesadillas in the pan and cook until the bottom is golden and crisp, about three minutes, while you watch for the cheese to start leaking out at the seam. Flip and cook the second side until it matches, another two to three minutes, pushing gently with a spatula to keep them compact. Wipe the pan between them if n6 min
3. Slide the quesadillas onto a cutting board and let them rest for one minute so the cheese sets. Halve each quesadilla with a sharp knife, transfer to two plates, and eat hot with the jar of hummus on the side for more if you want it.

Note Swap flour or wheat tortillas if corn is not there, but corn will crisp better. Leftovers stay wrapped in foil in the fridge for two days and reheat in a dry skillet. Serve with lime wedges, more cilantro, and hot sauce if you have it, or a simple salad of avocado and red onion dressed with lime and salt.