Mexican Egg Stacks Recipe

Name: Mexican Egg Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 6 eggs; ¼ cup water; 1 teaspoon minced garlic; 8 ounces cream cheese; 1 (4 1/2 ounce) canchopped green chilies, drained; 3 large flour tortillas; 1 (11 ounce) can Mexican-style corn, drained; 1 ½ cups salsa; 1 ½ cups shredded cheddar cheese, divided; fresh cilantro stem (optional)

Servings: persons

6 eggs
¼ cup water
1 teaspoon minced garlic
8 ounces cream cheese
1 (4 1/2 ounce) canchopped green chilies, drained
3 large flour tortillas
1 (11 ounce) can Mexican-style corn, drained
1 ½ cups salsa
1 ½ cups shredded cheddar cheese, divided
fresh cilantro stem (optional)

1
Preheat oven to 350.
2
In medium bowl, beat together eggs, water and garlic.
3
Spray a 10 inch non-stick skillet lightly with non-stick cooking spray.
4
Pour in egg mixture; cover and cook on medium-low heat until eggs are almost set, about 7-9 minutes.
5
Set aside.
6
Meanwhile, mix together cream cheese and green chilies.
7
Set aside.
8
Place tortilla in bottom of lightly greased 9 or 10 inch spring form pan.
9
Spread with 1/2 of cream cheese mixture and the can of corn.
10
Spread 1/2 cup of salsa over.
11
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.
12
Top with the remaining tortilla.
13
Cover loosely with aluminum foil.
14
Baked in preheated oven for 20 minutes.
15
Remove from the oven and top iwth remaining salsa and cheddar cheese.
16
Bake 10 minutes longer or until cheese is melted and stacks are warm throughout.
17
Remove rim of the pan and cut into wedges and serve.
18
Garnish with cilantro sprigs.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, ¼ cup water, 1 teaspoon minced garlic, 8 ounces cream cheese, and more.

Yes, Mexican Egg Stacks falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Egg Stacks

How did you like this recipe?

Frequently Asked Questions