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Low-Fat Mexican Green Chili Quiche (3.0 PTS)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable cooking spray

  2. 1/2 lb 227g / 8oz Freshly ground raw chicken

  3. 1/2 cup 31g / 1.1oz Chopped onion

  4. 1 1/2 teaspoons 7 1/2ml Ground cumin

  5. 1/4 teaspoon 1 1/3ml Crushed red pepper

  6. 1 Chopped green chilies - (4-oz) Drained

  7. 5 Corn tortillas - (6-inch) Halved

  8. 1/2 cup 73g / 2.6oz Shredded sharp - (2 oz) Cheddar cheese

  9. 1 cup 237ml Evaporated skimmed milk

  10. 1 1/2 teaspoons 7 1/2ml Cornstarch

  11. 1/8 teaspoon 0.6ml Salt

  12. 2 Eggs

  13. 1 Egg white

Instructions Jump to Ingredients ↑

  1. 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.

  2. Calories...217...Fat...7.4 g...Fiber...1 g.

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