Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 336
- Carbohydrate: 29g
- Fat: 20g
- Fiber: 4g
- Protein: 12g
- Sugar: 2g
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