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Green Chilaquiles with Gringa Dairy Queso Fresco


Serves 2

Chilaquiles is a perfect brunch dish, it is comforting but not boring, the chips are cooked in the sauce and are halfway to being soggy, think of well soaked hot savoury corn flakes and you get the idea. The tomatillos somehow magnify the masa taste. A good sprinkling of Gringa Dairy Queso Fresco and mega blobs of sour cream just smooths everything out, plus adds a bit of protein, serve with a hot coffee and it is the perfect set up to a day.


  1. Heat the tomatillo sauce, stock or water in a frying pan over medium heat and bring to a simmer
  2. Once the sauce has come to a simmer add the chips, toss to coat and get hot, cook until you smell a mingle of corn and tomatillos, taste and check for seasoning, it should be a little salty, divide between two soup bowls, pouring over any remaining sauce. 
  3. Add 2-3 tbsp of the sour cream to the middle of each bowl, then sprinkle over the cheese, onion and garnish with coriander.

Serve inmediatmente.