Creamy Mexican Egg Dip with Chipotle Pub Chips

Great as a side or appetizer, creamy Mexican egg dip with chorizo, peppers and cheese served with a side of chipotle spiced pub chips.

1. Place potatoes in 375°F deep fryer. Cook 5–7 minutes, or until golden brown. Remove and drain. Immediately sprinkle with salt and chipotle powder. Set aside.
2. In sauté pan over medium heat, cook chorizo 2-3 minutes, or until cooked through.
3. In medium bowl, whisk together eggs, sour cream, heavy cream, red peppers, salt and half the green onion slices.
4. Heat olive oil in sauté pan over low heat.
5. Pour egg mixture into pan. Cook 3 minutes, or until smooth, stirring constantly.
6. Add cheeses. Stir until melted.
7. Add chorizo. Cook 1 minute, stirring constantly.
8. Pour into bowl and top with remaining green onions. Serve with fried potato chips.

• For a spin on traditional Chilaquiles, serve over tortilla chips
• Daypart suggestion: breakfast through late night