MEXICAN GREEN CHILI QUICHE

1/2 lb freshly ground raw chicken
1/2 cup chopped onion
1 (4 oz) can chopped green chilies, drained
1 1/2 tsp ground cumin
1/4 tsp crushed red pepper
1/8 tsp salt
5 (6-inch) corn tortillas, halved
1/2 cup (2 oz) shredded sharp cheddar cheese
1 cup evaporated skimmed milk
2 eggs plus 1 egg white
1 1/2 tsp cornstarch
1/8 tsp salt

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 chiles, cumin, red pepper, and salt; stir well, and set aside.

Coat a 9-inch pie plate with cooking spray. Arrange tortilla halves, overlapping slightly, around edge of pie plate. Spoon chicken mixture into prepared crust, and sprinkle with cheese. Set aside.

Combine milk, eggs, cornstarch, and salt 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)
Adapted from source: Walt Gray