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Mexican Green Chili Quiche mexican, pies, tex-mex, chicken, eggs 1 vegetable cooking spray 1/2 lb freshly ground raw chicken 1/2 cup chopped onion 1 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 1/8 teaspoon salt 1 can (4-oz) chopped green 1 chilies 1 drained 5 (6-inch) corn tortillas -- 1 halved 1/2 cup (2 oz) shredded sharp -- 1 cheddar cheese 1 cup evaporated skimmed milk 1 1/2 teaspoon cornstarch 1/8 teaspoon 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. Recipe By : From: Date: Recipe By : Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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