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Stuffed Baked Tortillas (Chilaquilas) central american, fall, winter, fried, main course baked, guatemalan, entrée 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: Make the Tomato Sauce. (Can cover and refrigerate up to 2 days.) Mince the onion (1/4 cup) and the red pepper (1/4 cup) and put each in a medium bowl. Add the cheese (1 1/2 cups), red pepper, and 1/4 teaspoon pepper. 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: Adjust oven rack to medium position and heat oven to 375°F. Separate the eggs. Using a whisk or rotary beater, whip egg whites with 1/4 teaspoon salt to firm peaks. Lightly beat the yolks and flour and fold mixture into the whites. Heat oil in a large skillet. Dip the tortillas into the egg batter and shake off excess. Fry tortillas over medium heat until golden brown, about 1 1/2 minutes on each side. Put tortillas in a single layer into two 9- by 13-inch baking dishes and garnish with Chirmol. Bake until tortillas are heated through, about 20 minutes. Serves 6 to 8 NOTES : Tortillas and cheese, browned in an egg batter and baked under tomato sauce. 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. 1506 0 0 25008 0 0 0 0 0 0 Contributor: Cook's Magazine September 1988 Yield: 8 servings Preparation Time: 1:30 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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