Guatemalan Chilaquilas

1. 1

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

2. 2

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

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.