8 chicken thigh quarters - skinless
2 cups chopped onion
4 (8 ounce) cans cream-style corn
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 cups Mexican-style processed Mexican-style cheese
2 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
3 ounces shredded mozzarella cheese
1 teaspoon dry bread crumbs
Place chicken in preheated dish and cook on low heat for 5 minutes. Transfer chicken wings to a platter and remove from skillet.
Place cream cheese, Monterey Jack cheese, Mexican-style processed cheese, eggs, Parmesan cheese, and garlic powder in medium bowl. Mix together. Spread mixture in a layer about 1/2 inch thick. Arrange shrimp over cream cheese. Garnish with mozzarella cheese.
Bake in preheated olive oil for about 45 minutes, stirring occasionally. Let cool. Cut into talps and serve.