Guatemalan Chilaquilas

Combine tomato and red onion in a food processor; blend slowly adding queso fresco until a paste forms.

Fold corn tortillas in half and fill them with the tomato and red onion paste.

Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one mixing thoroughly until blended into the egg whites.

Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides letting excess drip back into the bowl. Cook until golden brown about 2 minutes per side. Repeat with remaining oil and filled tortillas.