Spicy Cobb Salad with Chipotle Cheddar Crisps

• 2 eggs
• 2 cups romaine hearts, washed, dried and cut into bite-sized pieces
• 1/4 cup real mayonnaise
• 1/2 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1 teaspoon Worcestershire
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon chipotle chil powder (or more, to taste)

• 2 cup finely shredded cheddar cheese, divided
• 1/2 teaspoon chipotle chili powder

• 1 pound ground beef
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teapoon freshly ground pepper
• 1 cup canned red kidney beans, drained
• 1 ripe avocado, diced
• 1/2 cup salsa

1. Bring medium pot filled with water to a simmer, then cook eggs for 8 minutes. Remove from heat and transfer to ice water to cool. Peel and slice.
2. Whisk together mayonnaise, garlic, mustard, Worcestershire, lemon juice and 1/4 teaspoon chipotle chili powder until throughly combined.
3. Preheat oven to 350 degrees with oven rack in upper slot.
4. Cover baking sheet with parchment, then sprinkle shredded cheddar in 6 small piles. Sprinkle chipotle chili powder on top of cheddar piles. Bake for about 9 minutes, until melted and golden brown. Remove from oven and let cool.
5. When ready to serve~ brown ground beef in medium sauté pan over medium heat, with garlic powder, kosher salt, chili powder and freshly ground pepper. Toss romaine in enough dressing to coat. Divide dressed romaine among two serving bowls. Top with sliced boiled egg, salsa, seasoned ground beef, shredded cheddar cheese and cubed avocado. Top with a dollop of sour cream and three Chipotle Cheddar Crisps.

Enjoy!