• Bring a small pot of water to a boil. Wash and dry produce. • Halve, core, and thinly slice poblano into strips. Drain and rinse beans. Zest and quarter lime. Trim and discard root end from lettuce; chop into bite-size pieces until you have about 4 loose cups (8 loose cups for 4 servings). Dice tomato into 1/4-inch pieces.

• Once water is boiling, using a spoon, carefully lower eggs* into pot. Reduce heat to low and cover pot. Simmer until hard boiled, 11 minutes (you’ll finish the eggs in step 5).

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and beans; season with Southwest Spice, salt, and pepper. Cook, stirring occasionally, until poblano is browned and tender, 5-7 minutes. • Turn off heat. Let cool at least 5 minutes.

• Meanwhile, in a small bowl, whisk together sour cream, ranch dressing, 1 tsp sugar (2 tsp for 4 servings), a pinch of lime zest, juice from two lime wedges (juice from whole lime for 4), and 1/4 tsp chipotle powder (taste and add more if you like things spicy). Season lightly with salt and pepper to taste.

• Once eggs have cooked 11 minutes, drain, keeping eggs in pot. Cover eggs with enough cold water to cover by 2 inches. Soak until cool to the touch, 5-10 minutes. • Peel eggs. (TIP: Rinse peeled eggs with water to remove shell fragments.) Quarter eggs lengthwise; season with salt and pepper.

• In a large bowl, toss lettuce, tomato, and bean mixture with half the dressing. • Divide salad between plates. Top with Mexican cheese, eggs, remaining dressing, and remaining lime zest. Crumble tortilla chips over top. Serve with any remaining lime wedges on the side.