Recipe - Mexican Green Chili Quiche

Vegetable cooking spray
One half pound Freshly ground raw chicken
One half cup Chopped onion
1 One half teaspoon Ground cumin
One fourth teaspoon Crushed red pepper
1/8 teaspoon Salt
1 cn (4oz) chopped green chilies
Drained
5 (6inch) corn tortillas
Halved
One half cup (2 oz) shredded sharp
Cheddar cheese
1 cup Evaporated skimmed milk
1 One half teaspoon Cornstarch
1/8 teaspoon Salt
2 Eggs
1 Egg white

Coat a large nonstick skillet with cooking spray, and place over
mediumhigh 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 9inch 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. Yield: 6 servings (serving size: 1 wedge).
Calories: 217 (31% from fat) 7.4 g fat, 112 mg cholesterol and 311 mg
sodium.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini