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Guatemalan Chilaquiles

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PREP TIME
25 min
COOKING TIME
4 min
TOTAL TIME
29 min
SERVINGS
6 servings
Lunch Latin American
Guatemalan Chilaquiles
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
Instructions
1
Combine the tomato and red onion in a food processor, blending them until they form a smooth mixture. Gradually add the queso fresco to the processor, blending continuously until you achieve a desired consistency.
2
Next, take a corn tortilla and fold it in half to create a triangle shape. Fill this folded tortilla with the tomato and red onion mixture, making sure to fill it generously.
3
In a separate bowl, whisk together the egg whites using an electric mixer until they become light and airy. Add the egg yolks one at a time, mixing thoroughly after each addition until they are fully incorporated into the egg whites.
4
Heat 2 to 3 tablespoons of oil in a large skillet over medium heat. Dip one filled tortilla into the egg mixture, coating both sides evenly and allowing any excess to drip back into the bowl. Cook the tortilla in the skillet for approximately 2 minutes on each side, or until it turns golden brown. Repeat this process with the remaining oil and filled tortillas.