The main things you will need for the chilaquilas are tortillas, fresh Mexican cheese, and eggs. See I told you it was easy peasy. Note: Not pictured but you will need vegetable oil, salt, and pepper
Depending on how many chilaquilas you want to make you will need that amount of tortillas. There's only 2 of us so this time I used 6 tortillas. You take the amount of tortillas you will be using and wrap them in a semi wet paper towel. Heat up the wrap tortillas in the microwave for about a minute. You want the tortillas to be steaming hot so that they don't break when you bend them in half.
Cut about 1/4 thick cheese slices and place them in the middle of the tortilla. Bend the tortilla in half and make sure the cheese isn't sticking out. Line up the tortillas with cheese in a plate while you move to the next step.
Now we can move on to the batter that you will be using to dip the tortillas in. Take your eggs and separate the yolks from the whites.
Make sure you whip the egg whites into stiff peaks. Something like this...
Now add mix in the egg yolks with the whipped egg whites. At this point you can also add some salt and pepper to taste. Don't overmix otherwise the mixture will become too runny and it will not stick to the tortillas.
Now heat the vegetable oil in a nonstick pan over medium high heat. Once the oil is hot dip the tortillas with cheese in the egg mixture. Let the chilaquila get golden brown before flipping it over. Make sure the heat is not too high otherwise they will burn. You want the egg mixture to cook throughly and the cheese inside to melt a tad.
Once they are golden brown on both sides you can place them on a paper towel to soak up some of the oil.
Serve the chilaquilas along black beans with sour cream and some yummy rice. I also put some tomato sauce over the chilaquilas but the hubby usually likes them dry.
Recipe adapted from HERE
- 6 corn tortillas
- 12 oz. packet of fresh Mexican cheese
- 3 eggs (Separate egg yolks and whites in separate containers)
- Salt and Pepper to taste
- About 4 Tblsp of vegetable oil
Gather your ingredients. Wrap corn tortillas in semi wet paper towel and heat them in the microwave for about a minute. Cut 1/4 slices of cheese. Fold tortilla in half and place cheese slices inside. Whip egg whites separately from the yolk. Make sure you whip them long enough to create stiff peaks. Mix in egg yolks with egg whites. Add salt and pepper to taste. Heat vegetable oil over medium high heat. Dip tortillas with cheese in egg mixture. Place in heated oil and let them get golden brown before flipping. Make sure both sides are golden brown before taking them out of oil. Place on paper towel to soak up some of the oil. Serve alongside rice and beans and enjoy.
If you want to use the tomato sauce just simply open up a can of tomato sauce heat it up along with some white onion, salt, pepper, garlic, and cilantro. Once it's hot just pour it over the chilaquilas.
I hope you guys enjoy it as much as my hubby did.