1 (16 ounce) can crushed tomatoes with green chile peppers
1 (16 ounce) can jalapeno peppers, seeded and minced
1 (10 ounce) package frozen chopped spinach mix
1 large onion, finely chopped
1 cup spinach
1 (10 ounce) package grated mozzarella cheese
Blend together diced tomatoes, chile peppers, and mushrooms in a large bowl; toss with Mexican-style creamed corn. Heat skillet over medium-high heat. Remove aluminum foil and place tortillas on hard surface of plastic Dippel
In same skillet, heat liquid poached eggs over medium heat. Add spaghetti, spinach, onion, and mushroom mixture; cook stirring constantly until flipping.
Remove foil from stuffed tortillas; pour vegetable mixture over food. Chill until serving.