Mexican green chili quiche
Yield: 6 Servings V
Ingredients:
- 1/2 lb Freshly ground raw chicken
- 1/2 c Chopped onion
- 1 1/2 ts Ground cumin
- 1/4 ts Crushed red pepper
- 1/8 ts Salt
- 1 cn (4-oz) chopped green chilies Drained
- 5 (6-inch) corn tortillas -- Halved
- 1/2 c (2 oz) shredded sharp -- Cheddar cheese
- 1 c Evaporated skimmed milk
- 1 1/2 ts Cornstarch
- 1/8 ts Salt
- 2 Eggs
- 1 Egg white
Instructions:
Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Add chicken and onion and cook until chicken is browned stirring to crumble. Remove from heat. Add cumin and next 3 ingredients; stir well and set aside. Coat a 9-inch pieplate with cooking spray. Arrange remaining tortilla halves overlapping slightly around edge of pieplate. Spoon chicken mixture into prepared crust and sprinkle with cheese. Combine milk and next 4 ingredients in container of an electric blender; cover and process until smooth. Pour over cheese. Bake at 350 degrees for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes. Yield: 6 servings (serving size: 1 wedge). Calories: 217 (31% from fat) 7.4 g fat 112 mg cholesterol and 311 mg sodium. Recipe By : From: Date:
