Mexican Green Chili Quiche Recipe

Mexican Green Chili Quiche Recipe


Cooking spray
1.5 tsp of cornstarch
1/2 lb of uncooked chicken; ground
1/c of onion; chopped
1.5 tsp of cumin; ground
1/4 tsp of red pepper; crushed
1/8 tsp of salt
14 ozs of canned green chilies; chopped drained
1/8 tsp of salt
5 pcs of 6 inch tortillas; divided
1/2 c of cheese (Cheddar); shredded
1 c of skim milk (evaporated)
1 pc of egg white
2 pcs of eggs


Coat with vegetable spray a large-sized skillet and heat on medium to high-heat ’til hot. Mix in onion with chicken ’til brown in color. Stir ’til meat is crumbled.

Turn off heat then add in cumin, red pepper, salt and green chilies. Mix well then set it aside. Coat with vegetable spray a 9 inch pie plat then arrange the corn tortillas, slightly overlapping the edges.

Spoon out some chicken into the pie plate then sprinkle cheese. Mix milk, cornstarch, salt, eggs and egg white in a food predecessor ’til smooth. Pour batter on top of cheese then bake in an oven temperature of 350 degrees-F for 45-50 minutes ’til cake tester is clean after inserting.

Allow to sit for 10-15 minutes before serving. Good for 6 persons.

Mexican Green Chili Quiche Recipe

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