Heated queso with bacon and chipotle from the jar turns a bag of tortilla chips into dinner for two. The dip already carries its own heat and salt, so this comes together in the time it takes to warm and crisp.

Serves 2. 15 minutes, 5 at the stove.

About 90 calories a serving, 5 g protein, 12 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Spread about 3 cups of tortilla chips across a sheet pan or two plates. Pour the full jar of Pace queso over the chips, letting it pool and coat them evenly.
2. Heat the oven to 350°F [175°C]. Put the pan in the oven for 8 to 10 minutes, until the queso is bubbling at the edges and the chips at the top rim are beginning to crisp.9 min
3. Pull the pan from the oven. Taste one chip and add a pinch of salt and pepper if the queso needs it, though the dip brings its own salt and heat. Serve at the table, spooning queso and warm chips onto two plates and eating with your hands or a fork.

Note Swap tortilla chips for crispy flatbread or pita shards if you like. Leftover queso keeps in the fridge for three days; reheat in a skillet over low heat with a splash of water. Serve with a cold drink and sliced avocado or tomato on the side to cool the heat.