Mexican Green Chile Quiche

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 chiles - (4-oz)
		Drained
5		Corn tortillas - (6-inch)
		Halved
1/2 cup	118ml	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 pie plate with cooking spray. Arrange remaining tortilla halves, overlapping slightly, around edge of pie plate. 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 350F for 45 minutes or until a knife inserted 1 inch from center comes out clean, let stand 10 minutes.

Source:
from J. Kirsch

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