Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin.

Whenever I find myself feeling particularly lazy after a long day at work (which is pretty much me all the time), the last thing I want to do is cook an elaborate dinner for one. More often than not, I opt for my go-to fix: a quick quesadilla stuffed with cheese, chicken, spinach. It's fast, no-frills, and requires just enough "real" cooking that you can call it homemade.

Heat up a tiny bit of oil (or butter!) in a small skillet over medium heat with half a chopped onion and cook until softened. Add a handful of baby spinach (or whatever leafy green you happen to have) and some shredded rotisserie chicken (something you should always have on hand, in my opinion), and season with salt, pepper, and cumin for a little kick. Cook until spinach is wilted and chicken is heated through. The whole process takes less than 10 minutes and, thankfully, requires very little skill.

Next, heat up a tiny bit of oil in another skillet or grill pan over medium-low heat and toast one side of a large corn tortilla. Sprinkle the whole tortilla with shredded Monterey Jack cheese. Spread the chicken mixture over half the tortilla and fold in half. Flip quesadilla and toast, pressing down for extra sizzle, until the tortilla is browned and cheese is melty. Cut into wedges and serve—just don't forget the store-bought salsa and sour cream.