1 quart oil for frying
3 large eggs, beaten
1 1/2 tablespoons chili seasoning
1/2 cup fresh sliced onion
1 teaspoon vinegar
1 (16 ounce) can garbanzo beans, drained
1/2 pound corned beef or mutton chops
1/2 pound shredded cabbage
1/2 pound shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
1 teaspoon dried parsley
In a medium nonstick skillet, heat oil over medium heat.
Dred the eggs in 2 tablespoons chili seasoning, cover pan with foil, and cook until golden eggs. Drain excess grease from pan.
In a large microwave oven, microwave egg whites for 2 minutes. Spread an egg yellow on the bottom of the foil/poof paper coated with cooking spray.
Melt the remaining 1 3 cups of butter in medium skillet over medium heat. Fry tortillas until just cooked, about 5 minutes. Drain, and arrange 1 cup on bottom of foil mopped with cooking spray. Season with chili seasoning, cheese, Monterey Jack cheese, and parsley.
Fry tortillas in oven until golden brown, about 5 minutes. Remove from oven, and place under preheated broiler pan for about 5 minutes. Spread tomato mixture over tortillas and serve warm.