For a spicier kick, add a jalapeño or serrano pepper to the filling mixture. Day-old tortillas work best as they are less likely to tear when folded. Don't overcrowd the skillet; cook the chilaquilas in batches to ensure even browning. Experiment with different cheeses! Oaxaca or Monterey Jack would also be delicious. Serve with a side of black beans and rice for a complete meal.
Guatemalan Chilaquilas
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PREP TIME25 mins
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COOK TIME4 mins
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TOTAL TIME29 mins
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SERVING6 People
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VIEWS9
Savor the vibrant flavors of Guatemala with these delightful Chilaquilas. Crispy, egg-dipped tortillas filled with a tangy tomato-onion-queso fresco blend create a comforting and satisfying dish, perfect for a quick meal or a delightful brunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol80 mg
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Fiber4 g
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Protein12 g
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Saturated Fat5 g
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Sodium123 mg
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Sugar2 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Filling: In a food processor, combine the quartered tomato and red onion. Pulse until coarsely chopped. Add the queso fresco and process until a smooth, slightly chunky paste forms. (5 minutes)
02
Step
10 mins
Stuff the Tortillas: Gently fold each corn tortilla in half. Open the fold and fill with approximately 2-3 tablespoons of the tomato-onion-queso fresco paste. (10 minutes)
03
Step
5 mins
Prepare the Egg Wash: In a clean bowl, using an electric mixer, beat the egg whites until stiff, glossy peaks form. Gently fold in the egg yolks one at a time, being careful not to deflate the whites. (5 minutes)
04
Step
2 mins
Cook the Chilaquilas: Heat 2-3 tablespoons of canola oil in a large skillet or griddle over medium heat. Dip each filled tortilla into the egg mixture, ensuring both sides are well-coated. Allow any excess egg to drip back into the bowl. (2 minutes)
05
Step
15 mins
Fry to Golden Perfection: Carefully place the egg-coated tortilla into the hot skillet. Cook for about 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining oil and filled tortillas, adding more oil as needed. (15 minutes)
06
Step
2 mins
Serve Immediately: Transfer the cooked chilaquilas to a serving platter. Garnish with extra queso fresco, a dollop of sour cream, or your favorite salsa. Enjoy hot!
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Joseph Crona
Jul 1, 2025I added a little cumin to the filling, and it was a game-changer!
Douglas Buckridge
Jun 29, 2025My family loved these! So easy to make and everyone raved about them.
Olaf Ortiz
Jun 27, 2025These chilaquilas are amazing! The filling is so flavorful, and the egg coating makes them perfectly crispy.
Oral Mitchell
Jun 22, 2025I made these for brunch, and they were a huge hit! I will definitely be making them again.