• 2 jars of ‘sabores aztecas' salsa verde
• A 500g bag of tortilla chips
• 200g panela cheese (alternatively use Iranian Peynir or Feta)
• One white onion, thinly sliced
• 250ml soured cream
• Sea salt

Put the tortilla chips in a large aucepan and add the sasa verde. Bring to a boil, stirring all the while, and taste for seasoning - then spoon onto a serving dish. Finely crumble the cheese and sprinkle it over the chilaquiles, spoon over the sour cream and finish with the sliced onion.

Variations:

• Add strips of chicken breast to the sauce and simmer for 5 minutes before adding the tortilla chips
• Serve with scrambled eggs, or rice for a more substantial meal