Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side.
Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little.
Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens.
Gradually add cheeses and keep stirring until all ingredients are incorporated.
Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Big Mama's Kitchen and Catering, Omaha, NE