RECIPE: GINGER SCONES
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MEXICAN GREEN CHILE QUICHE
  • Non-fat vegetable cooking spray
  • 1/2 pound freshly ground raw chicken (optional)
  • 1/2 cup chopped onion
  • 1 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1 (4-ounce) can chopped green chilies, drained
  • 2 seeded, finely chopped jalapeno peppers (optional, if desired hotter spices)
  • 5 corn tortillas, halved
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese (can be non-fat).
  • 1 cup "Non-Fat" or “Lite” evaporated skimmed milk
  • 1 1/2 teaspoon cornstarch
  • 1/8 teaspoon 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 browned. Remove from heat. Add cumin and next 3 ingredients; stir well, and set aside.

    Coat a 9-inch pie plate with cooking spray. Place 1 whole tortilla on the bottom of the pie plate. Arrange tortilla halves, overlapping slightly, around the edge of the pie plate, allowing tortillas to extend 1 inch above rim of pie plate. Spoon (chicken) onion mixture into prepared crust, and sprinkle with cheese.

    Combine milk and next 4 ingredients in container of an electric blender or food processor; cover and process until smooth. Pour over cheese. Bake at 350 degrees for 45 minutes or until knife inserted 1-inch from center comes out clean; let stand 10 minutes. Yield: 6 servings serving size; 1 wedge)