Chilaquilas

Ingredients:

• 6 corn tortillas
• 12 oz fresh Mexican cheese (I used queso fresco)
• 3 eggs, separated
• Salt and pepper to taste
• About 4 tbsp vegetable oil

Directions:

1. Beat the egg whites with an electric mixer until stiff peaks form. In a separate bowl, beat the yolks lightly, then gently fold them into the whites.
2. Put the tortillas in the microwave with a damp paper towel and heat for 20 or 30 seconds or until soft.
3. Slice the cheese into quarter-inch thick slices. Cover half of one tortilla with cheese, then fold the tortilla in half. Repeat until all the tortillas are stuffed with cheese.
4. Heat the oil in a shallow pan and then dip each tortilla in the egg mixture, covering completely. Now place in the hot oil and fry on each side until golden. Keep warm while you finish frying all the tortillas.