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Mexican Green Chili Quiche

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Recipe

 

Yield

servings

Prep

15 min

Cook

60 min

Ready

75 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
½ pound ground chicken
raw
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½ cup onions
chopped
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1 ½ teaspoons cumin
ground
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¼ teaspoon red pepper flakes
crushed
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teaspoon salt
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1 can green chili peppers
drained. chopped
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5 each corn tortillas (6-inch)
6 inch, halved
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½ cup cheddar cheese, very old, sharp
shredded
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1 cup milk, skim, evaporated
1 ½ teaspoons cornstarch
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teaspoon salt
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2 large eggs
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1 each egg whites
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Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
226.8 g ground chicken
raw
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118 ml onions
chopped
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7.5 ml cumin
ground
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1.3 ml red pepper flakes
crushed
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0.6 ml salt
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1 can green chili peppers
drained. chopped
* Camera
5 each corn tortillas (6-inch)
6 inch, halved
* Camera
118 ml cheddar cheese, very old, sharp
shredded
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237 ml milk, skim, evaporated
7.5 ml cornstarch
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0.6 ml salt
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2 large eggs
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1 each egg whites
* Camera

Directions

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℉ (180℃) F for 45 minutes or until a knife inserted 1 inch from center comes out.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 20641% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 491mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 44g
Vitamin A 10% Vitamin C 25%
Calcium 24% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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