2 boneless, skinless chicken breasts
3 cups tortilla chips, crushed
2 cups all-purpose flour
1 tablespoon cumin
2 teaspoons kosher salt
Oil, for frying
2 Tbsp Olive oil
1 poblano pepper, seeded and chopped
1/2 medium white onion, chopped
3 cloves garlic
1 cob sweet corn, removed from cob
8 ounces red enchilada sauce
1 can green chiles
4 ounces cream cheese
1 cup cheddar cheese, plus more for topping
1/4 cup sour cream
2 tablespoons chopped cilantro
For the chips: Slice chicken breast into 1/4-inch slices and then into triangles. Season with salt, cumin and cayenne. Dredge in seasoned flour, then egg, then crushed tortilla chips. Fry in 350 degree oil for 4 minutes until golden brown.
For the dip: Preheat oven to 400 degrees.
In a large skillet, saute poblanos, white onion, corn and garlic in oil until tender. Add the red enchilada sauce, and green chiles. Let simmer for 20 minutes, then add cream cheese and cheddar. Transfer to a mini cast-iron pan or other oven-safe serving dish. Top with shredded cheddar cheese and bake for 15 minutes or until golden brown and bubbling. Top with sour cream and cilantro.