{dirty chips recipe}

Inspired by a recipe at Todd English Pub in Las Vegas, Chris created his own recipe for "dirty chips" which can basically be described as fancy nachos.  They have become a party staple for some time now- we ate them in Palm Springs, on the 4th of July and just whenever all the ingredients seem to be available around our place.  This dish always reminds me of "game day" food, but really its great for any get together- especially when served to a bunch of people in their formal wear before a night out on the town like this past Saturday.  Here is our version of the recipe, but feel to add and delete ingredients to your heart's desire:

what you need:

• one bag of sea salt kettle chips (this is pretty much the only thing you cannot sub out of this recipe. its kettle chips or you don't make this dish. got it? great.)
• one 8oz container gorgonzola cheese
• 1/2 cup shredded mexican blend cheese
• 1/2 cup chopped green onions
• 3/4 cup fresh pico de gallo
• 1/2 cup sour cream
• 1 cup chipotle sour cream (directions to create this below)
• 4 slices bacon- chopped

1. create chipotle sour cream by mixing 3 to 4 finely chopped chipotle peppers with 1 cup sour cream. Place mixture into a pastry bag or ziploc bag with a hole cut in the corner. 
2. cook up slices of bacon, chop and set aside.
3. line a baking sheet with aluminum foil. place chips in a thin layer across baking sheet- be careful not to stack the chips too much as you want the toppings to evenly cover all chips. 
4. top chips with gorgonzola, mexican cheese, and bacon
5. bake in oven at 375 for about 5 to 7 minutes or until cheese is melted. 
6. remove from oven and immediately cover chips with the remaining toppings and serve right away!

**as a side note- I have given measurements for all the toppings above as a rough guideline, but these are certainly not strict measurements. Feel free to eyeball the toppings to your liking. 

{chris cooking in a bowtie and Anthropolgie apron. naturally.}