Fit each tortilla into 10-ounce custard
cup, allowing tortilla to form fluted flower-shaped bowl.
If necessary, fold tortilla into quarters, place in cup
and unfold to rest against edges of cup. Place tortilla-filled
cups on baking sheet. Crumple each of 3 sheets aluminum
foil to form ball about 3 to 4 inches in diameter. Place
1 foil ball in center of each tortilla. Bake in preheated
425°F oven until tortilla edges are crisp and light
brown, about 8 to 10 minutes. Remove tortillas from cups.
Invert over foil balls. Continue baking until bottoms are
crisp, about 3 to 4 minutes. Remove from oven. Set aside.
Meanwhile, in medium bowl, beat together eggs and pepper
sauce until well blended. Stir in corn. Evenly coat 10-inch
omelet pan or skillet with spray. Over medium-high heat,
heat pan until just hot enough to sizzle a drop of water.
Pour in egg mixture. As eggs begin to set, gently turn eggs
and corn with pancake turner or spatula, forming large,
soft curds. Cook until eggs are thickened and no visible
liquid egg remains. Do not stir constantly. Spoon about
1/2 cup egg mixture into each tortilla bowl. Top each with
1 tablespoon of the cheese and 1 tablespoon of the salsa.
Makes 3 servings.