Guatemalan Chilaquilas

01Method

1. 1

   Place the tomato and red onion into a food processor and blend together, gradually incorporating the queso fresco until the mixture becomes a smooth paste.

2. 2

   Fold each corn tortilla in half and spoon the paste filling inside.

3. 3

   Using an electric mixer, whip the egg whites in a bowl until foamy, then add the yolks one at a time, mixing well after each addition until fully combined.

4. 4

   Warm a portion of the oil in a large skillet over medium heat. Coat a filled tortilla in the egg mixture on both sides, allowing the excess to drip off, then fry until golden brown, about 2 minutes per side. Continue with the remaining tortillas, adding more oil to the pan as needed.