Begin by dividing egg whites from yolk and beating the egg whites with a hand mixer on high for about three minutes. Mixture should be white, with peaks forming, and somewhat stiff

Once egg whites have been fluffed, add egg yolk and beat until combined. Season with a pinch of salt.

Dip quesadilla in egg mixture and coat on both sides.

Coat a pan with oil of your choice, I used 2 TBS of grapeseed oil, and heat over medium high. Add Chilaquila to the hot oil and fry on both sides until slightly browned. This should take about 3 minutes.

Serve with tomato salsa and sides. We love to have this with black beans, a fried egg and some greens. Enjoy!