Melted pepper jack with its built-in jalapenos meets a crisp tortilla and soft scrambled eggs, ready in the time it takes to heat a skillet. This shelf holds only cheese, so everything else comes from the pantry and icebox, but the cheese does all the flavor work.

Serves 2. 12 minutes, 8 at the stove.

About 630 calories a serving, 31 g protein, 25 g carbohydrate, 44 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large skillet over medium-high heat and warm 1 tablespoon of oil until it shimmers. Lay one flour tortilla in the skillet and scatter 2 ounces of shredded pepper jack over half the tortilla. When the cheese begins to melt, about 1 minute, fold the tortilla in half.1 min
2. Cook for 2 minutes on each side until the tortilla is crisp and spotty and the cheese is molten, then slide onto a plate. Repeat with the second tortilla and remaining 2 ounces cheese.3 min
3. Wipe out the skillet, add 2 tablespoons of butter over medium heat, and when it foams crack 4 eggs into the pan. Stir gently and constantly until soft curds form, about 3 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper, then push the eggs onto plates alongside the quesadillas.3 min

Note Swap in corn tortillas for a crispier fold. Leftover scrambled eggs keep for a day in the icebox; reheat gently with a splash of water. Serve with lime wedges and a salsa or hot sauce you have on hand to cut the richness.