Chili Cheese Bites Recipe
Ingredients
| CRUST | ||
| 2 cups cooked brown rice or bulgur wheat | ||
| Egg whites | 2 | |
| 2/3 cup dry curd or nonfat cottage cheese | ||
| 2/3 cup shredded nonfat or reduced-fat Cheddar or Monterey jack cheese | ||
| 3/4 cup fat-free egg substitute | ||
| Green chilies | 1 Can (10oz), chopped (FILLING) | |
| Unbleached flour | 1 Tablespoon (FILLING) | |
| Ground cumin | 1/2 Teaspoon (FILLING) | |
| Ground black pepper | 1/8 Teaspoon (FILLING) | |
Directions
1. To make the crust, combine the rice and egg whites in a medium-sized bowl, and stir to mix well. Coat mini-muffin tins with nonstick cooking spray. Place 1 slightly rounded teaspoonful of the rice mixture in each muffin cup, and use the back of a spoon to press the rice against the bottom and halfway up the sides of the cup.
2. To make the filling, combine the filling ingredients in a medium-sized bowl, and stir to mix well. Place 1 tablespoon of filling in each rice crust.
3. Bake at 350°F for 25 minutes, or until the bites are puffed and the filling is set. A sharp knife inserted in the filling should come out clean.
2. To make the filling, combine the filling ingredients in a medium-sized bowl, and stir to mix well. Place 1 tablespoon of filling in each rice crust.
3. Bake at 350°F for 25 minutes, or until the bites are puffed and the filling is set. A sharp knife inserted in the filling should come out clean.
Chef
