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Guatemalan Chilaquilas

Maria Pereira

"A delicious tortilla dish, easy and cheap to prepare. You can also prepare a green sauce to go with it."
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29 m servings 335 cals
Original recipe yields 6 servings (1 dozen chilaquilas)

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  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: 335 calories; 19.6 g fat; 29.3 g carbohydrates; 12.3 g protein; 80 mg cholesterol; 123 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I really didn't care for these. I guess I'm just used to Mexican quesadillas, which do not include an egg batter dip. Not even my granddaughter liked them. We both took 1 bite and then threw the...

Yum, yum, yum yum! A cross between a chili rellenos and a crispy taco. I served these with the green sauce as recommended, beans, salad with avocado. Make sure everything is ready to roll...

So easy, and so good! I was looking for something to do with queso fresco and almost skipped right over this recipe, but the whimsical photo drew me in for a second look. I served with salsa ver...