Guatemalan Chilaquilas


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

Prep Time:
25 mins
Cook Time:
4 mins
Total Time:
29 mins
1 dozen chilaquilas


  • 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


  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.

Nutrition Facts (per serving)

336 Calories
20g Fat
29g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 336
% Daily Value *
Total Fat 20g 25%
Saturated Fat 5g 23%
Cholesterol 80mg 27%
Sodium 123mg 5%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 12g
Vitamin C 5mg 26%
Calcium 221mg 17%
Iron 1mg 7%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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