Mexican green chili quiche

Main Ingredient: Chili Various herbs and spices

Course: Quiches and souffles

Cuisine: Various North American Southwestern Various South American

Yield:

Mexican green chili quiche ingredients

Vegetable cooking spray
1⁄2 lb Freshly ground raw chicken
1⁄2 c Chopped onion
1 1⁄2 t Ground cumin
1⁄4 t Crushed Red Pepper
1⁄8 t 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 t Cornstarch
1⁄8 t Salt
2 Eggs
1 Egg white

Cooking Mexican green chili quiche

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.
2. Remove from heat.
3. Add cumin and next 3 ingredients; stir well, and set aside.
4. Coat a 9-inch pieplate with cooking spray.
5. Arrange remaining tortilla halves, overlapping slightly, around edge of pieplate.
6. Spoon chicken mixture into prepared crust, and sprinkle with cheese.
7. Combine milk and next 4 ingredients in container of an electric blender; cover and process until smooth.
8. Pour over cheese.
9. Bakei at 350 °F for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.
10. Yield: 6 servings (serving size: 1 wedge).
11. Calories: 217 (31% from fat) 7.
12. 4 g fat, 112 mg cholesterol and 311 mg sodium.