Ingredients (Serves 2):
100 g corn tortilla chips
1 jar Salsa Verde Mamá Reyna 100 g
20 g shredded Cheddar cheese
20 g grated Cheshire cheese
2 tbsp double cream
1.- Put the corn tortilla chips in an ovenproof dish, warm them in the
oven at 180 ºC for 10 minutes.
2.- Remove from the oven, scatter over the cheese, put back in the
oven and let the cheese melt for about 5-7 min.
3.- In the meantime, empty the content of Salsa Verde in a small saucepan
and put it on a medium flame hub. Switch off when it starts
4.- Pour the green chilli sauce on the corn chips with the Cheshire
cheese and add the double cream. Enjoy!
Optional: Add shredded chicken or a fried egg before pouring the salsa.
See also Chilaquiles in Salsa Pasilla