Mexican egg stacks 6/11/08

From a contest in Iowa for the best egg recipes, this won second place. 
Serves 4-6

6 eggs

¼ cup of water

1 teaspoon of minced garlic (fresh is okay but from the spice shelf is handier)

8 ounces (the large package) of cream cheese

1 (4-ounce) can of chopped green chilies, drained (They’re not hot!)

3 large (10-inch) flour tortillas

1 can (11 ounces or so) of Mexican style corn, drained (some brands call it
“Fiesta” corn)

1½ cups of salsa (mild, medium or hot, your choice)

1½ cups of shredded cheddar cheese, divided

Cilantro springs (optional)

Preheat oven to 350 degrees

Beat eggs, water and garlic.  Spray a 10-inch non-stick skillet with cooking spray (or
grease it with a little butter).  Heat
on medium-low, and pour in egg mixture, cover and cook (don’t stir) until eggs
are almost set, about 7 minutes.  When done, remove from heat.. 
Meanwhile, mix cream cheese and drained green chilies in a medium bowl. 

Lightly grease a pizza pan, a cookie sheet or, if you’ve got one, a 9-inch
or 10-inch springform pan.   Place
one of the tortillas in the center, and spread with half of the cream cheese
mixture and the whole can of drained corn. 
Top with ½ cup of salsa. 

Layer on another tortilla, the rest of the cream cheese mixture, the cooked
eggs (they should slide out nicely in one piece), one cup of the cheddar cheese,
and ½ cup more of the salsa.

Top this with the remaining tortilla.  Cover
loosely with aluminum foil, and bake in preheated oven for 20 minutes. 
Remove from oven, take off foil, spread the remaining salsa and cheddar
cheese over the top.  Bake another
10 minutes, or until cheese is melted and the stacks are warm throughout. 
Cut into wedges and serve, garnish with cilantro springs if desired.


Note, if you want to save half of it for the next night, it can be reheated
in the microwave.