| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
On, The, Light, Side |
6 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 4 |
|
Flour; (8 1/2in) tortillas |
| 1/2 |
c |
Shredded reduced-fat Cheddar Cheese |
| 1 |
|
4oz can chopped green chiles; drained |
| 1/4 |
c |
Sliced green onions |
| 1/2 |
c |
Picante sauce |
| 1 |
c |
Egg substitute |
| 1/3 |
c |
Skim milk |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Cracked black pepper |
| 5 |
|
Tomato slices |
| 2 |
tb |
Plain nonfat yogurt |
|
|
Fresh cilantro |
INSTRUCTIONS
Coat a 12-inch quiche dish with cooking spray; layer tortillas in dish.
Sprinkle cheese, chiles, and green onions over tortillas; dollop with
picante sauce. Combine egg substitute and next 3 ingredients; pour into
quiche dish. Bake at 350 degrees for 30 to 35 minutes. Remove from oven,
and arrange tomato slices around edge of quiche. top each tomato slice with
1 teaspoon yogurt and a sprig of cilantro. Cut into wedges.
Per slice: 225 calories, 11.3 grams protein, 5.2 grams fat, 35.8 grams
carbohydrate, 7 millagrams cholesterol, 388 milligrams sodium, and 169
milligrams calcium.
Posted to MC-Recipe Digest by Donnafuji <Donnafuji@aol.com> on Apr 11, 1998
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