Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

prep:
25 mins
cook:
4 mins
total:
29 mins
Servings:
6
Yield:
1 dozen chilaquilas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Nutrition Facts

336 calories; protein 12.3g; carbohydrates 29.3g; fat 19.6g; cholesterol 80.4mg; sodium 123.4mg. Full Nutrition
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