Spinach and feta quesadillas with pickled jalapeños

These 15-minute vegetarian quesadillas are rich and cheesy, hefty with greens and lively with acidic hits of pickled peppers and feta. No need to cook or chop the fillings. Instead, in the time it takes your skillet to heat, tear up some baby spinach, massage it with pickled jalapeño or pepperoncini peppers until wilted, then toss in two kinds of cheese: Monterey Jack for gooeyness and feta for tang.

With quesadillas this zippy, toppings such as salsa, crema and guacamole are purely optional.