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Title: Mexican Green Chili Quiche
Categories: Southwest Mexican
Yield: 6 Servings
| Vegetable cooking spray | ||
| 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 |
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.
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