Mexican Green Chili Quiche
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| ½ | pound |
ground chicken
raw |
|
| ½ | cup |
onions
chopped |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | can |
green chili peppers
drained. chopped |
*
|
| 5 | each |
corn tortillas (6-inch)
6 inch, halved |
*
|
| ½ | cup |
cheddar cheese, very old, sharp
shredded |
|
| 1 | cup |
milk, skim, evaporated
|
|
| 1 ½ | teaspoons |
cornstarch
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 226.8 | g |
ground chicken
raw |
|
| 118 | ml |
onions
chopped |
|
| 7.5 | ml |
cumin
ground |
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 0.6 | ml |
salt
|
|
| 1 | can |
green chili peppers
drained. chopped |
*
|
| 5 | each |
corn tortillas (6-inch)
6 inch, halved |
*
|
| 118 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 237 | ml |
milk, skim, evaporated
|
|
| 7.5 | ml |
cornstarch
|
|
| 0.6 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | each |
egg whites
|
*
|
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.
