Heat the olive oil in a frying pan. Chop the onion and fry for 3 minutes.
Slice the mushrooms and cook them with the onions over a medium heat for at least 5 minutes.
Blend the chopped tomatoes with the basil leaves and then pour this tomato sauce into the frying pan and then stir in the onion and mushroom mixture.
Season with salt and black pepper.
Preheat the grill to 250 °C.
Sprinkle the grated Cheddar over the sauce and melt under the grill for 3 minutes.
Serve with the tortilla chips and a sour cream dip.
Enjoy your meal!
Recipe: Gustavo Verdin Barajas