8 ounces water chestnuts
1 (16 ounce) can refried beans
1 (15 ounce) can large shrimp stocks
1 (12 ounce) can cream-style corn
1/4 cup chopped green onions
3/4 cup diced onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
To Make Filling: In a blender combine water chestnuts, beans, shrimp, cream-style corn, green onions and onion. Cover and refrigerate 8 hours to blend flavors.
Dredge tortillas in egg, cornmeal and flour. Heat a nonstick skillet over medium heat, pour in enough water chestnuts to cover. Cook 10 minutes, or until tender.
Heat the margarine in the bottom of a metal skillet over medium heat. Add the tortillas and cook for 8 to 10 minutes on each side, flipping twice, until all sides are golden and well coated. Turn tortillas and place on plate to serve. Garnish with green onions and crushed pineapple, if desired.