INGREDIENTS
1
poblano chile
2
jalapeños, seeded, stemmed, and cut in half lengthwise
1/2 lb
tomatillos, husked
3 cloves
garlic
1/8
medium yellow onion
1/2 cup
cilantro
1/4 tsp
ground cumin
Salt
2 cups
shredded cooked chicken
1/4 cup
sour cream
1/4 tsp
ground cumin
1 tsp
lime juice
Salt
8
corn tortillas or 32 intact tortilla chips
Oil for frying
1 cup
sour cream
2 cups
shredded Monterey Jack chee
32
sliced pickled jalapeños
Cilantro, for garnishing