Ingredients29 m servings 335 cals
- Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
- 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.
Per Serving: 335 calories; 19.6 g fat; 29.3 g carbohydrates; 12.3 g protein; 80 mg cholesterol; 123 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...