Rinse the tomatillos and blend with jalapeños, onion, garlic and coriander.
Heat vegetable oil in a saucepan. Add the salsa and simmer until the colour changes to a light green. Season to taste.
Shred the Oaxaca cheese and mix with shredded tasty cheese.
In a bowl, whisk together thickened cream and sour cream until smooth and runny.
In a large bowl, mix tortilla chips and cheese. Pour hot salsa on top and toss until the cheese melts.
Serve on a plate and garnish with cream mix, onion, coriander and crumbled queso fresco cheese.