Low-Fat Mexican Green Chili Quiche (3.0 PTS)

Recipe Ingredients

		Vegetable cooking spray
1/2 lb	227g / 8oz	Freshly ground raw chicken
1/2 cup	31g / 1.1oz	Chopped onion
1 1/2 teaspoons	7.5ml	Ground cumin
1/4 teaspoon	1.3ml	Crushed red pepper
1/8 teaspoon	0.6ml	Salt
1		Chopped green chilies - (4-oz) Drained
5		Corn tortillas - (6-inch) Halved
1/2 cup	73g / 2.6oz	Shredded sharp - (2 oz) Cheddar cheese
1 cup	237ml	Evaporated skimmed milk
1 1/2 teaspoons	7.5ml	Cornstarch
1/8 teaspoon	0.6ml	Salt
2		Eggs
1		Egg white

Recipe Instructions

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.

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

Source:
Totally Camping Cookbook

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