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Low-Fat Mexican Green Chili Quiche
Low-Fat Mexican Green Chili Quiche
Ingredients
vegetable cooking spray.
1/2 pound Freshly ground raw chicken
1/2 cup Chopped onion
1 1/2 teaspoons Ground cumin
1/4 teaspoon Crushed red pepper
1/8 teaspoon Salt
1 can chopped green chilies (4-oz), drained
5 corn tortillas (6-inch), Halved
1/2 cup shredded sharp (2 oz), Cheddar cheese
1 cup Evaporated skimmed milk
1 1/2 teaspoons Cornstarch
1/8 teaspoon Salt
2 Eggs
1 Egg white
Method
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
Calories 217 Fat 7 4 g Fiber 1 g
