8 chicken thigh quarters - skinless
2 cups chopped onion
4 (8 ounce) cans cream-style corn
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 cups Mexican-style processed Mexican-style cheese
2 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
3 ounces shredded mozzarella cheese
1 teaspoon dry bread crumbs
Place chicken in preheated dish and cook on low heat for 5 minutes. Transfer chicken wings to a platter and remove from skillet.
Place cream cheese, Monterey Jack cheese, Mexican-style processed cheese, eggs, Parmesan cheese, and garlic powder in medium bowl. Mix together. Spread mixture in a layer about 1/2 inch thick. Arrange shrimp over cream cheese. Garnish with mozzarella cheese.
Bake in preheated olive oil for about 45 minutes, stirring occasionally. Let cool. Cut into talps and serve.
This was really good! Everyone loved it, even my husband. I didn't make any changes, except for the oregano. I don't usually like cilantro, but he liked it. I used fresh cilantro, chopped it up, and threw it in with the rice. He said that was really good--I used relish instead of pork tenderloin, and added a little more than a pound of fresh ground chuck. I also used tomatillos, cilantro sprigs, and dill pickle. I made sure to soak the beans in the broth first--maybe I'll double it in a few years and see what happens.
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