Ingredients
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1 large tomato, quartered
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1 red onion, quartered
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1 (12 ounce) package queso fresco, cut into chunks
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12 thick corn tortillas
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2 eggs, separated
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5 tablespoons canola oil
Directions
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Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
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Fold corn tortillas in half and fill them with the tomato and red onion paste.
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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.
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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)
| 336 | Calories |
| 20g | Fat |
| 29g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 5g | 23% |
| Cholesterol 80mg | 27% |
| Sodium 123mg | 5% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 4g | 14% |
| Total Sugars 2g | |
| Protein 12g | 25% |
| Vitamin C 5mg | 6% |
| Calcium 221mg | 17% |
| Iron 1mg | 7% |
| Potassium 292mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
