Dice chicken into small pieces, about 1/4" cubes. Heat olive oil in a pan over medium heat. Toss chicken with cumin, salt and pepper, and saute in olive oil, until cooked through. Set aside.

Preheat oven to 375 degrees.

In the same pan, melt butter, then sprinkle in flour. Allow flour to brown, while whisking quickly to avoid any clumping. Slowly add in beer, whisking continuously. Add in chopped green chile, and stir well. If sauce is too thick, add more beer. (If sauce is too thin, mix a little bit of water and flour in a bowl until clump-free, then add 1 tsp at a time to the green chile sauce until desired thickness.)

Use a coffee mug or other small-rimmed cup, and use as a guide to cut tortillas into small circles (you should be able to get 2 circles per tortilla). Warm tortilla circles for 10 - 15 seconds in the microwave (to make them easier to work with), and mold them into mini-muffin cups.

To the tortilla cups, add a teaspoon of chicken and green chile mixture, then top with cheese.

Bake in preheated oven for 10 - 15 minutes, until cheese is melted and golden brown. Let cool, and top with desired toppings.