| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
Tex-Mex |
Tex-mex, Mexican |
6 |
Servings |
INGREDIENTS
|
|
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 |
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. Yield: 6 servings (serving size: 1 wedge).
Calories: 217 (31% from fat) 7.4 g fat, 112 mg cholesterol and 311 mg
sodium.
Recipe By :
From: Date:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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