Southwestern Scotch Eggs

Directions

To prepare for frying, heat the oil to 325°F.
To prepare the eggs, cover a cutting board with plastic wrap, then place the chorizo in the center. Place another piece of plastic wrap overtop. Using a rolling pin, or your hands, spread out the sausage like you would roll out dough. Do this until the sausage is uniformly about .25'' thick. Remove the top layer of plastic wrap and roughly score 8 equal squares into the sausage. Remove 1 sausage square and wrap it around a hardboiled egg, until the egg is covered evenly all the way around. Set aside and repeat with the remaining eggs.
Gather 3 mixing bowls. Place the beaten eggs in one of the mixing bowls and the flour in another. Stir together the tortilla chips, chili powder, and cilantro in the last mixing bowl. Take each sausage-covered egg and coat it lightly in the flour, pass it through the egg, and finally coat it with the tortilla mixture. Cover all of the eggs and set them aside while you make the salsa.
To prepare the salsa, toss together all of those ingredients in a mixing bowl.
To complete the dish and serve, deep fry the coated eggs for 5-8 minutes until they are nicely browned and the sausage is cooked through.
Place a couple of lettuce leaves on a plate. Carefully slice an egg in half and place it on top of the lettuce. Spoon some of the salsa around the egg. Repeat with the remaining eggs and serve.