How To make Mexican Green Chili Quiche
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 (serving size: 1 wedge). Calories: 217 (31% from fat) 7.4 g fat, 112 mg cholesterol and 311 mg sodium.
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How To make Mexican Green Chili Quiche's Videos
NM Pie Company's green chili bacon quiche
NM Pie Company's green chili bacon quiche
Grandma Kathy's Mexican Pie (A Crustless Quiche)
Even people who do not like quiche, tend to like Mexican Pie. This simple family recipe has been a favorite for several generations.
Ingredients:
1 pound (450g) ground beef
Homemade Taco Seasoning
1/2 cup (120mL) water
½ cup (75g) chopped onion (or 2 teaspoons (13g) dried minced onion)
4 ounces (113g) diced mild green chiles
1 cup (90g) shredded cheddar or jack cheese
1 ¼ cups (300mL) milk
¾ cup (90g) biscuit mix
3 eggs
10 inch (25.4 cm) diameter, deep dish, pie pan
Method:
Heat oven to 400*. Lightly grease the pie plate. Cook beef until browned. Drain fat. Stir in taco seasoning. and water. Bring to a boil; then simmer for 10 minutes. Spread in pie plate. Sprinkle with onions, chiles and cheese. Put remaining ingredients in blender or bowl and beat until smooth. Pour into pie plate. Bake 25 – 30 minutes, or until knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting and serving. Serves 6.
Note: This recipe must be made in a pie pan in order to form a crust. This recipe also can be doubled and cooked in a 10 inch x 15 inch (26 x 38 cm) baking pan.
Homemade Taco Seasoning:
2 teaspoons (13 g) instant minced onion or 1 teaspoon (6.5g)onion powder
½ teaspoon (3.25g) ground cumin
½ teaspoon (3.25g) crushed dried red pepper (optional)
1/2 teaspoon (3.25g) salt
1 teaspoon (6.5g) chili powder
1/2 teaspoon (3.25g) dried oregano leaves or ¼ teaspoon (2g) ground oregano
½ teaspoon (3.25g) cornstarch
½ teaspoon (3.25g) instant minced garlic or garlic powder
Combine all ingredients.
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Mexican Quiche: Recipes from the Garden-Fresh Cookbook
Learn an all-new recipe from The Old Farmer's Almanac Garden-Fresh Cookbook: Mexican Quiche. Also, learn some tips about choosing ripe bell peppers in the grocery store or farmer's market.
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Full Written Recipe -
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INGREDIENTS:
-1/2 cup all-purpose flour
●1 teaspoon baking powder
●1 teaspoon salt
●12 eggs
●1 (8 ounce) package shredded Colby-Monterey Jack cheese
●2 cups small curd cottage cheese
●1 (10 ounce) package frozen chopped spinach, thawed and drained
●2 (4 ounce) cans chopped green chilies
●1/2 cup melted butter
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