Crisp tortilla chips soak in spicy queso blanco and are finished with eggs, turning a shelf staple into a fast dinner for two. The dip's poblanos and hatch chiles do the seasoning work here, so supper comes together in twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 1700 calories a serving, 52 g protein, 238 g carbohydrate, 61 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, add 4 cups tortilla chips and toss until lightly warmed through, about two minutes. Stir in the entire jar of spicy queso blanco dip and fold it into the chips until coated, breaking up any large clumps. Lower the heat to medium and let it simmer, scraping the bottom often, until the chips are soft but still have some structure, about 5 min
2. Push the chilaquiles to the edges of the skillet, making two wells in the center. Crack 4 eggs directly into the gaps and season them with salt and pepper. Cover the skillet with a lid or aluminum foil and let the eggs set until the whites are firm but the yolks still jiggle, three to four minutes.4 min
3. Scatter a handful of fresh cilantro over the top and serve straight from the skillet with extra napkins.

Note Swap the eggs for a crumbled queso fresco if preferred. Leftover chilaquiles do not keep well, so eat what you make. Serve with lime wedges, sliced avocado, or a simple green salad.