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Vegetable cooking spray 1/2 lb Freshly ground raw chicken

1/2 c Chopped onion

1 1/2 ts Ground cumin

1/4 ts Crushed red pepper

1/8 ts 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 ts Cornstarch

1/8 ts Salt

2 Eggs

1 Egg white

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 (serving size: 1 wedge). Calories: 217 (31% from fat) 7.4 g fat, 112 mg cholesterol and 311 mg sodium.

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