Directions

• Panko Fried Chicken Tenders:
• Preheat oil to 350°F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the Panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned Panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray.
• Green Chile Queso:
• Combine Velveeta, evaporated milk and green chiles in a microwave safe bowl. Microwave on half power, one minute at a time, stirring after each minute, until completely melted and combined. Transfer into dipping bowl, and garnish with onion, cilantro, and hot sauce. 
• Diablo Sauce:
• Remove tail ends from peppers and boil red bell pepper with the habanero peppers for 7 minutes.
• With a processor or emulsion blender, process remaining ingredients together for about 10 minutes (until seeds disappear) with the boiled red bell pepper and habanero peppers. Discard boiled water.
• Cool down and there you go!
• Poblano Ranch Slaw:
• In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, poblanos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
• Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.
• Tailgater Taco:
• Warm flour tortilla
• Place panko fried chicken tenders on the bottom of the taco
• Top with crumbled bacon, green chile queso, diablo sauce, poblano ranch slaw, blue cheese crumbles, and honey and serve.