A quesadilla built straight from the snack pack, bulked up with cheese and eggs for dinner. The guacamole melts into the tortilla and chips while they toast, and an egg cooks alongside so everything finishes together.

Serves 2. 15 minutes, 12 at the stove.

About 700 calories a serving, 24 g protein, 62 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat a large skillet over medium-high heat. Lay one flour tortilla flat, spread 3 tablespoons of guacamole across half, scatter a handful of crushed chips and 1 ounce shredded cheddar over it, fold in half. Repeat with one more tortilla.
2. Melt 1 tablespoon butter in the skillet and lay both quesadillas in to toast until the cheese starts to melt and the bottom is golden, about 3 minutes. Flip and toast the other side until crisp, about 2 more minutes; transfer to plates.5 min
3. Wipe the pan and melt the remaining 1 tablespoon butter over medium heat. Crack 2 eggs into the pan, sprinkle with salt and pepper, and fry until the whites are set and yolks still runny, about 4 minutes; slide one egg onto each quesadilla and serve warm.4 min

Note Swap the eggs for a side of lime crema if you have sour cream and prefer not to cook them. Quesadillas are best eaten right away, though any leftovers will keep cold and can be reheated in a dry pan. Serve with extra guacamole and hot sauce on the side if you have them.