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Contestant: Karisa Cheddie - Adult Second Place
Serves: 4 - 6
Ingredients:
6 eggs
¼ cup water
1 teaspoon minced garlic
8 ounces cream cheese
1 (4.5 ounces) can chopped green chilies, drained
3 large (10-inch) flour tortillas
1 can (11 ounces) Mexican style corn, drained
1 ½ cup salsa
1 ½ cups shredded cheddar cheese, divided
Cilantro sprigs, optional
Directions:
Preheat oven to 350°F.
In medium bowl, beat together eggs, water, and minced garlic. Spray
a 10-inch non-stick skillet lightly with no stick cooking spray.
Pour in egg mixture; cover and cook on medium-low heat until eggs
are almost set, about 7 to 9 minutes. Set aside.
Meanwhile, mix together cream cheese and green chilies. Set aside.
Place tortilla in bottom of lightly greased 9 or 10-inch spring
form pan or on a cookie sheet. Spread with ½ of cream cheese
mixture and the can of corn. Spread ½ cup salsa over. Top
with another tortilla, the remaining cream cheese mixture, the cooked
eggs, 1 cup of the cheddar cheese and ½ cup of the salsa.
Top with the remaining tortilla. Cover loosely with aluminum foil.
Bake in preheated oven for 20 minutes. Remove from oven and top
with remaining salsa and cheddar cheese. Bake 10 minutes longer
or until cheese is melted and stacks are warm throughout. Remove
rim of pan and cut into wedges and serve. Garnish with cilantro
sprigs, if desired.
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