Crushed tortilla chips make a salty, crunchy crust for chicken that cooks in one pan. You have half a bag left, so this is your chance to use it up tonight and get a clean cupboard.

Serves 2. 25 minutes, 10 at the stove.

About 290 calories a serving, 16 g protein, 13 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Crush a handful of tortilla chips in a shallow bowl into pieces about the size of peas. Season with a pinch of salt and pepper.
2. Pat 2 bone-in chicken thighs dry with a paper towel and coat them on both sides with the crushed chips, pressing gently so they stick. Mince 2 garlic cloves.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, lay the chicken skin side down and let it cook until the crust is golden and the skin releases easily, about 8 minutes.8 min
4. Flip the chicken, scatter the minced garlic around the pan, and cook until the thickest part reaches 165°F (74°C) on a meat thermometer, another 7 to 10 minutes.9 min
5. Squeeze the juice from 1 lime over the chicken and pan, taste, and adjust salt and pepper. Transfer to a plate and serve with the pan juices.

Note Swap chicken thighs for breasts if you prefer, though thighs stay juicier. Leftovers keep three days in the fridge, good cold or reheated gently. Serve with white rice or a simple green salad to balance the salt.

Half a bowl of stale tortilla chips becomes nachos tonight. They crisp in the oven while cheese melts and beans warm, turning a near-empty shelf into dinner for two. No second trip to the store.

Serves 2. 15 minutes, 5 at the stove.

About 1250 calories a serving, 51 g protein, 129 g carbohydrate, 59 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat your oven to 375°F (190°C). Spread the half bowl of tortilla chips on a baking sheet in a single layer.
2. Drain and rinse one can of black beans, then scatter them over the chips. Sprinkle 1 cup of shredded cheddar cheese evenly across everything.
3. Bake until the cheese melts and the chips toast slightly at the edges, about 10 minutes. The cheese should bubble and the chips should be warm and crisp.10 min
4. Pull the baking sheet from the oven and add a pinch of salt if you like. Serve straight from the sheet for two.

Note Swap the black beans for refried beans or pinto if that's what you have. Leftovers keep covered in the fridge for a day, though nachos soften; reheat gently in a 300°F oven. Serve with sour cream, salsa, or hot sauce on the side.

Crushed tortilla chips make a salty, crisp coating for fish in minutes. They're the perfect way to finish that half-empty bag before it goes stale, and the whole thing comes together in a skillet while rice or beans warm on the side.

Serves 2. 20 minutes, 15 at the stove.

About 520 calories a serving, 33 g protein, 37 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat two white fish fillets dry with a paper towel and sprinkle with salt and pepper. Pour 2 tablespoons of flour onto a plate, crush 1 cup of tortilla chips into coarse crumbs and spread on another plate, and crack 1 egg into a shallow bowl and beat lightly.
2. Heat 3 tablespoons of oil in a skillet over medium-high heat until shimmering. While it heats, coat each fillet in flour, then dip in egg, then press both sides into the tortilla crumbs until well covered.
3. Lay both fillets in the hot oil and cook until the crust is golden and the flesh flakes easily at the thickest part, 4 to 5 minutes per side. Transfer to a plate when done.5 min
4. Squeeze the juice of half a lime over the fish and serve right away with rice, beans, or a simple salad.

Note Swap the fish for chicken breasts pounded thin or shrimp. Leftovers keep refrigerated for two days and are fine eaten cold or reheated gently in a low oven. Serve with lime wedges, hot sauce, and a squeeze of sour cream or crema on the side.