Build your dinner around a jar of guacamole that's already seasoned, packed with avocado and just the right heat. Tear store-bought tortillas into chips, fry them until crisp, and serve them with the guac as both starter and supper for two.

Serves 2. 20 minutes, 15 at the stove.

About 2800 calories a serving, 17 g protein, 106 g carbohydrate, 262 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 cups oil in a large pot to 350°F (175°C). While the oil comes to temperature, tear 8 to 10 flour tortillas into 2-inch triangles and set on paper towels.5 min
2. Working in batches, fry the tortilla pieces until golden and crisp, about 2 to 3 minutes per batch, stirring often. Transfer to paper towels and sprinkle lightly with salt while hot.8 min
3. Spoon the jar of spicy guacamole into a small bowl and squeeze half a lime over it, stirring gently to loosen it.
4. Pile the warm tortilla chips on a plate, set the bowl of guac alongside, and serve right away.

Note Swap flour tortillas for corn if you prefer. Leftover chips stay crisp in an airtight container for two days; guacamole keeps in the fridge for a day. Add grilled chicken, a green salad, or cold beans to make this more of a meal.