3 chicken breasts, butterflied
1 cup seasoned flour
3 eggs, whisked
2 bags cheese tortilla chips crushed
1 can evaporated milk
2 cups grated cheddar cheese
2 tbsp corn starch
2 tbsp hot sauce
2 jalapeños, seeded and diced
Oil for frying
These chicken tortillas are cheesy, crunchy, and delicious. Serve them up with this queso dip for the best pairing ever!
- Cut butterflied breasts into triangles. Coat each in flour, then egg, then crushed chips. Repeat into egg then chips.
- Heat about 1/2 inch oil in a cast iron pan to 180ºC. Shallow fry each of the chicken pieces until golden on both sides. Keep warm.
- In a large pot, heat evaporated milk, mix cheese and cornstarch together and add to milk. Mix, stirring until thickened. Stir in hot sauce and jalapeños. Pour into a bowl. Top with tomatoes and chopped coriander.
- Serve chicken along side dip, enjoy!