A quick supper for two using up the last of your chili as the seasoning and filling. The quesadilla crisps in the pan while the cheese melts around the chili, turning a few spoonfuls into dinner.

Serves 2. 15 minutes, 12 at the stove.

About 910 calories a serving, 37 g protein, 51 g carbohydrate, 62 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need a few spoonfuls chili half, 2 tablespoons oil, to taste salt, to taste pepper, 4 large flour tortillas, 1 cup shredded cheese.

1. Spread half of the chili on two tortillas, dividing it evenly between them. Top each with half of the shredded cheese, then cover with the remaining two tortillas to make two sandwiches. Season the outsides lightly with salt and pepper.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Lay both quesadillas in the pan and cook until the bottom tortilla turns golden and crisp, about three minutes. While they cook, listen for any sizzle that quiets and watch the edges for color.3 min
3. Flip each quesadilla carefully and cook the other side until golden and the cheese inside has softened, another two to three minutes. You will hear the cheese release from the pan as it melts.3 min

Note Swap the chili for salsa if you prefer a fresher angle. Leftovers keep covered in the fridge for two days and reheat well in a hot skillet. Serve with sour cream and lime wedges, or a simple green salad.

Split a baked potato, pile it with warm chili half, and top with melted butter and a scatter of sharp cheddar. This shelf empties itself in one dish while the oven does the work.

Serves 2. 35 minutes, 5 at the stove.

About 290 calories a serving, 9 g protein, 18 g carbohydrate, 21 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need half container chili half, to taste salt, to taste pepper, 2 tablespoons butter, 2 medium russet potatoes, 1/2 cup [56 grams], grated sharp cheddar cheese.

1. Heat your oven to 400°F [200°C]. Scrub two medium russet potatoes, prick them all over with a fork, and set them on a rack. Bake until they give to the knife, thirty minutes.30 min
2. While the potatoes bake, warm the half container of chili half in a small pot over medium heat, stirring once or twice, until it steams, about five minutes. Leave it on the stove.
3. When the potatoes are tender, split each one lengthwise and fluff the insides with a fork. Top each half with half the warm chili half, one tablespoon of butter, and a quarter cup [28 grams] of grated sharp cheddar, then season with salt and pepper to taste.

Note Swap the cheddar for any hard cheese you have. Leftovers stay cold three days and reheat in the oven at 350°F [175°C] until warm. Serve with a bitter green salad and hot sauce on the side.

Two cups of yesterday's chili gets a quick second life as the base for a skillet hash. Fry an egg or two on top and you have a substantial dinner that comes together in twenty minutes. The crispy edges are what make this work.

Serves 2. 25 minutes, 20 at the stove.

About 500 calories a serving, 20 g protein, 32 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 cups chili, 2 tablespoons oil, to taste salt, to taste pepper, 1 tablespoon butter, 2 eggs.

1. Heat 2 tablespoons oil in a skillet over medium-high. Spread the 2 cups of chili in an even layer and leave it without stirring for four minutes to brown the bottom. Stir once, break up any chunks, and let it sit for two more minutes until the edges crisp.6 min
2. Push the chili to the side of the pan. Add 1 tablespoon butter to the empty space and crack 2 eggs directly into it. Season with salt and pepper. Cook until the whites are set and the yolks are as runny or firm as you like, tilting the pan so the butter pools over them.3 min

Note Swap eggs for a spoonful of sour cream or cotija cheese if you prefer. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with warm flour tortillas, hot sauce, or a simple green salad.