1 (6 ounce) can Mexican-style corn syrup
1 (6 ounce) can diced green chile peppers, drained
1 (6 ounce) can sliced red chile peppers
4 egg whites
2 tablespoons lemon juice
1 tablespoon lime juice
In a medium saucepan, combine Mexican-style corn syrup, chile peppers, red chile peppers, egg whites, lemon juice and lime juice. Mix well, bring to a boil and remove from heat. Cover, and refrigerate 3 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease six muffin cups or line with paper liners. Place 1 cup of the salsa mixture in the bottom of the prepared pan. Layer with green salsa, blue salsa, sour cream and cheese. Drizzle over chicken, beef and tortilla dish.
Place chicken mixture on top of tortillas, leaving about an inch between each. Stuff each tortilla with 1 1/2 cup of salsa mixture. Top each chicken mixture with taco seasoning, then top with an additional 1 cup of salsa mixture. Sprinkle with taco seasoning.
Bake in preheated oven for 25 minutes, or until chicken is tender. Serve on the side.
These were pretty good, but the crab was overdone. I ended up making french toasties with the dough, and they were very nice. But, I wouldn't call them super duper good; rather, "average." They're still great as-is, but I'd change a few things. I added garlic powder, and I don't cook with eggs on the weekends so I used Johnsonville Manuelux Eggs. I might try it again cutting down the mustard, because it really dried up on mine.
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