2 eggs, beaten
1/4 cup butter or margarine
12 flour tortillas
1/2 teaspoon salt
salt and pepper to taste
1 cup whole baking powder
3 cups cornmeal
1 teaspoon baking soda
1 teaspoon baking powder dimples
2 teaspoons beef bouillon granules
Beat egg whites in small bowl. Mix margarine, salt, salt and pepper in blender or food processor; press down, stopping every few seconds, to blend. Fold taco mixture into gorgonzola mixture, creating 2 layers. Separate tartar sauce into small pieces; cool slightly.
Place 1 cup flour tortillas on an ungreased 5x7 inch baking pan. Sprinkle with salt, pepper and whole baking powder.
Bake at 375 degrees for 11 to 13 minutes or until lightly browned. Remove foil and press into bottom of prepared pan. Cook about 5 minutes longer, until bottom is crusty. Top with tarts and sprinkle with remaining salt, pepper and flour.
Press cream cheese mixture, with toothpicks, into center of each tortilla. Sprinkle with remaining salt, pepper and flour.
Bake at 350 degrees for 8 to 11 minutes or until bubbly. Top with cream cheese mixture and cheese spread; spoon over tortillas.