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MEXICAN GREEN CHILI QUICHE



Vegetable cooking spray
1/2 pound Freshly ground raw chicken
1/2 cup Chopped onion
1 1/2 teaspoons Ground cumin
1/4 teaspoon Crushed red pepper
1/8 teaspoon Salt
1 can (4-oz) chopped green chilies
Drained
5 (6-inch) corn tortillas --
Halved
1/2 cup (2 oz) shredded sharp --
Cheddar cheese
1 cup Evaporated skimmed milk
1 1/2 teaspoons 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 chicken is browned, stirring to crumble. Remove from heat. Add cumin and next 3 ingredients; stir well, and set aside. Coat a 9-inch pie plate with cooking spray. Arrange remaining tortilla halves, overlapping slightly, around edge of pie plate. 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













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