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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350. | 2. In medium bowl, beat together eggs, water and garlic. Spray a 10 inch non-stick skillet lightly with non-stick cooking spray. Pour in egg mixture; cover and cook on medium-low heat until eggs are almost set, about 7-9 minutes. Set aside. | 3. Meanwhile, mix together cream cheese and green chilies. Set aside. | 4. Place tortilla in bottom of lightly greased 9 or 10 inch spring form pan. Spread with 1/2 of cream cheese mixture and the can of corn. Spread 1/2 cup of salsa over. Top with another tortilla, the remaining cream cheese mixture, the cooked eggs, 1 cup of the cheddar cheese, and 1/2 cup of the salsa. Top with the remaining tortilla. Cover loosely with aluminum foil. Baked in preheated oven for 20 minutes. Remove from the oven and top iwth remaining salsa and cheddar cheese. Bake 10 minutes longer or until cheese is melted and stacks are warm throughout. Remove rim of the pan and cut into wedges and serve. Garnish with cilantro sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
water	1/4	cup		0.0	0.0	0.0	0.0
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
green chilies	1	can	chopped drained	89.955	21.2744	4.4978	0.4498
flour tortilla	3			-	-	-	-
mexican corn	1	can	drained	-	-	-	-
salsa	1 1/2	cups		113.1	25.896	5.928	0.6629999999999999
cheddar cheese	1 1/2	cups	shredded divided	-	-	-	-
cilantro stem				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.