Mexican green chili quiche

6 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
½ pounds Freshly ground raw chicken
½ cup Chopped onion
1½ teaspoon Ground cumin
¼ teaspoon Crushed red pepper
⅛ teaspoon Salt
1 can (4-oz) chopped green chilies
Drained
5 (6-inch) corn tortillas --
Halved
½ cup (2 oz) shredded sharp --
Cheddar cheese
1 cup Evaporated skimmed milk
1½ teaspoon Cornstarch
⅛ teaspoon Salt
2 Eggs
1 Egg white

Directions

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) 7⅖ g fat, 112 mg cholesterol and 311 mg sodium.

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