---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mexican Green Chili Quiche
  Categories: Main dish, Tex-mex, Ethnic
       Yield: 6 Servings
  
            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
   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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