1lb. pork sausage, cooked
11 oz. cream cheese
1/4 t. cayenne
12 - 10" flour tortillas
8 oz. shredded Monterrey Jack cheese
1 - 4.5 oz. chopped green chilies
1 - 10 oz. frozen corn, thawed
3/4 t. salt

Mix softened cream cheese and cayenne in small bowl. Spread evenly on 6 tortillas. Sprinkle sausage, cheese, chilies, corn and salt over tortillas and press down. Bake on lightly greased cookie sheet 10 minutes (flipping after 5 minutes) at 350F. Cut in wedges and serve.