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Ingredientes
- Vegetable cooking spray
- 1/2 lb Freshly grnd raw chicken
- 1/2 c. Minced onion
- 1 1/2 tsp Grnd cumin
- 1/4 tsp Crushed red pepper
- 1/8 tsp Salt
- 1 can (4-ounce) minced green chilies Liquid removed
- 5 x (6-inch) corn tortillas Halved
- 1/2 c. (2 ounce) shredded sharp Cheddar cheese
- 1 c. Evaporated skimmed lowfat milk
- 1 1/2 tsp Cornstarch
- 1/8 tsp Salt
- 2 x Large eggs
- 1 x Egg white
Direcciones
- Coat a large nonstick skillet with cooking spray, and place over medium-high heat till warm. Add in chicken and onion, and cook till chicken is browned, stirring to crumble. Remove from heat. Add in 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 mix into prepared crust, and sprinkle with cheese. Combine lowfat milk and next 4 ingredients in container of an electric blender; cover and process till smooth. Pour over cheese. Bake at 350 degrees for 45 min or possibly till a knife inserted 1 inch from center comes out clean; let stand 10 min.
- Yield: 6 servings (serving size: 1wedge).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 83 | 43% |
| Total Fat 9.37g | 12% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.03g | |
| Cholesterol 116mg | 39% |
| Sodium 334mg | 14% |
| Potassium 317mg | 9% |
| Total Carbs 10.69g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.22g | 1% |
| Protein 16.6g | 27% |
