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Chilaquilas de Güisquil

Chilaquilas de Güisquil

25 min Prep Time

55 min Cook Time

6 Servings

497 Calories

24g Carbohydrates

34g Total Fat

5.7g
Ingredients
  • ½ pound queso fresco, sliced
  • ½ pound Oaxaca cheese, sliced
  • ¼ cup queso fresco, crumbled
  • ½ cup cooking oil, divided
  • 6 (6-inch) corn tortillas
  • 3 güisquiles/Mexican chayote/pear squashes, sliced into thin rounds
  • 6 eggs, beaten
  • 1 medium onion, sliced into rings
  • 1 teaspoon adobo seasoning
  • 1 (28-ounce) can chopped tomatoes
  • ⅓ cup cilantro, chopped (for garnish)
Instructions
  1. Add 1/4 cup of cooking oil to a large pan and heat over medium flame.
  2. Wrap corn tortillas in a damp towel or paper towel and heat in the microwave for 30 seconds.
  3. Take a tortilla and place both queso fresco and Oaxaca cheese slices on one half, then gently fold over the tortilla.
  4. With two slices of squash, sandwich a slice of queso fresco and Oaxaca cheeses in between.
  5. Dip the tortilla and the squash into the beaten egg mixture one at a time.
  6. Cook both sides of the tortilla and squash until golden brown, approximately 5 minutes per side. Remove and place on a paper towel-lined plate. Repeat with remaining tortillas and squash. Set aside.
  7. In the same pan, add remaining 2 tablespoons of cooking oil over medium heat.
  8. Sauté the onions until soft and translucent, approximately 5 minutes. Add adobo and cook for another minute.
  9. Add chopped tomatoes and simmer for 10 minutes, making sure to break up the large chunks of tomato with the back of a spoon or spatula.
  10. Return the tortillas and squash to the pan and simmer for another 5 minutes until heated through.
  11. Serve over rice and garnish with cilantro and crumbled queso fresco.
     
NUTRITION FACTS

PER SERVING

Calories: 497
Protein: 5.7g
Carbohydrate: 24g
Fiber: 5.7g
Total Fat: 34g
Saturated Fat: 15g
Cholesterol: 253mg
Calcium: 587mg
Sodium: 659mg

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