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Chilaquiles with Salsa Verde

The Bevistan smoked cheese & Mama Reyna Salsa Verde pair beautifully in this mexican comfort food dish, perfect for a weekend brunch.

Serves 2


4 corn tortilla wraps (available at Sainsburys, or substitute with wheat wraps)
Mama Reyna Salsa Verde 100g
Bevistan smoked sheep's cheese 100g
1 Avocado
Fresh coriander, chopped
Sour cream
Vegetable stock 50ml
Fruity Farmer rapeseed oil

    • Heat a few millimetres of oil in a large frying or sauté pan
    • Stack the wraps on top of each other and cut into 8 triangular pieces 
    • Line a colander with a layer of absorbent kitchen roll.
    • Fry the pieces in the oil in single layers for about 4 minutes, flipping each piece halfway until they are golden and crispy. This may take a couple of batches.
    • When they are cooked place them into the lined colander to absorb the oil.
    • Pour out excess oil from the pan and add stock and Mama Reyna sauce to warm through
    • Arrange tortilla chips, pour over sauce, top with crumbled cheese, coriander & avocado. 




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