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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Difficulty Level: Medium
Recipe Id: SPA1008

Stuffed Baked Tortillas (Chilaquilas)

  • 1 1/2 cups Chirmol Tomato Sauce; (see recipe)
  • 1/2 small onion
  • 1/4 red bell pepper
  • 10 ounces farmer's cheese (1 1/2 cup)
  • 1/4 teaspoon fresh ground black pepper
  • 10 tortillas
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon white flour
  • 1/4 cup corn oil


  1. Make the Tomato Sauce. (Can cover and refrigerate up to 2 days.)
  2. Mince the onion (1/4 cup) and the red pepper (1/4 cup) and put each in a medium bowl.
  3. Add the cheese (1 1/2 cups), red pepper, and 1/4 teaspoon pepper.
  4. Spoon 2 teaspoons of the cheese mixture onto the bottom half of each tortilla, and fold tortillas in half to form a semicircle. (Cracks in the tortillas will be sealed with the egg batter. Can wrap and refrigerate filled tortillas overnight.)


  1. Adjust oven rack to medium position and heat oven to 375°F.
  2. Separate the eggs. Using a whisk or rotary beater, whip egg whites with 1/4 teaspoon salt to firm peaks.
  3. Lightly beat the yolks and flour and fold mixture into the whites.
  4. Heat oil in a large skillet.
  5. Dip the tortillas into the egg batter and shake off excess.
  6. Fry tortillas over medium heat until golden brown, about 1 1/2 minutes on each side.
  7.  Put tortillas in a single layer into two 9- by 13-inch baking dishes and cover with Chirmol.
  8. Bake until tortillas are heated through, about 20 minutes.

Serves 6 to 8

Egg white batter is a common coating for deep-fried foods in Guatemala. The small amount of flour in the batter gives the firmly beaten egg whites a bit more substance than tempura batter.


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