• 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

PREPARATION:

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.)

COOKING:

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.