Low Fat Mexican Green Chili Quiche Recipe

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.

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