Ingredients

• 4 ounces Philadelphia Cream Cheese, 1/3 less fat or regular, softened
• 2 tablespoons ranch dressing
• 2 tablespoons chopped fresh cilantro or parsley
• 1 teaspoon chopped chipotle chile in adobo sauce
• 8 ounces Mexican chorizo, casings removed
• 6 large eggs, lightly beaten
• 6 bolillo rolls or hoagie rolls, split
• 4 lettuce leaves
• 8 slices tomato

Directions

1. For chipotle cream cheese spread, in small bowl stir together cream cheese, ranch dressing, cilantro and chipotle until blended.
2. In large nonstick skillet over medium heat, cook chorizo until browned and no longer pink, stirring occasionally. Add eggs and cook for 3 to 4 minutes, stirring occasionally, until no liquid egg remains.
3. Top roll bottoms with half of chipotle cream cheese spread, lettuce, egg mixture, tomato, remaining cream cheese spread and roll tops.