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---------- Recipe via Meal-Master (tm) v8.05
Title: Mexican Green Chili Quiche
Categories: Main dish, Tex-mex, Ethnic
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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