Guatemalan Chilaquilas recipe

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Ingredients

1 large tomato, quartered
1 red onion, quartered
1 (12 ounce) package queso fresco, cut into chunks
12 thick corn tortillas
2 eggs, separated
5 tablespoons canola oil

Nutrition Info

335.5 calories
carbohydrate: 29.3 g
cholesterol: 80.4 mg
fat: 19.6 g
fiber: 4 g
protein: 12.3 g
saturatedFat: 4.6 g
servingSize: -
sodium: 123.4 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomato and red onion in a food processor, blend, slowly adding queso fresco, until a paste forms.

  2. Fold corn tortillas in half and fill them with the tomato and red onion paste.

  3. Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.

  4. Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

Recipe Yield

1 dozen chilaquilas

Recipe Note

A delicious tortilla dish, easy and cheap to prepare. You can also prepare a green sauce to go with it.

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