Chilaquiles in mulato chilli sauce

Ingredients

• 2 tbsp olive oil 
• 2 tbsp pumpkin seeds 
• 2 tbsp sesame seed 
• 1  garlic clove crushed
• 1 small onion finely chopped
• 4  pepper flakes dried boiling (buy online)
• 1 pinch cinnamon 
• 1  cloves 
• 1 slice bread 
• 4  chicken breast strips/pre-cooked/chopped shredded cooked (or use Quorn to make it veggie)
• 300 g tortilla chips salted
• 100 g cheddar cheese grated
• 6 servings cream 

Equipment

• food processor
• frying pan
• blender
• grill

Directions

1. Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins.
2. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.
3. Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non-stop until thick and glossy.
4. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish.
5. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.