Time: 30 minutes
Prep Pointer: Weighing down quesadillas with a skillet helps them cook faster and more evenly.
Serve with Spinach Salad with Cumin Vinaigrette: Combine 1 tablespoon fresh lime juice, 1 tablespoon extra-virgin olive oil, ⅛ teaspoon salt, ⅛ teaspoon freshly ground black pepper, and ⅛ teaspoon ground cumin in a large bowl. Top with 1 (5-ounce) package fresh baby spinach and ½ cup thinly sliced red onion; toss gently to coat.
View Recipe: Pepper Jack, Chicken, and Peach Quesadillas