recipe

Ingredients (12 servings)

• 12 oz cooked skinless chicken breasts, diced small
• 3 7-oz cans roasted whole green chiles
   
• 3 cups Southwest flavor Eggbeaters (or 12 eggs)
• 3/4 cup green chile salsa (tomatillo)
• 12 oz queso fresco or mozzarella cheese
• 6 oz shredded low fat sharp cheddar cheese
• 3 oz light cream
• 2 green onions, chopped
• 1/4 cup sliced black olives
• 1 teaspoon each ground cumin, garlic powder & paprika
• 1 teaspoon each salt & pepper to taste
   

Preheat to 375. Spray a 9x13 baking dish with cooking spray or money saving Misto. Mix spices together in a small bowl. Shred the chicken or dice into 1/2" cubes. Drain the chiles and rinse with cold water. Pat dry with paper towels. Stuff each chili with 1 oz each of chicken and mozzarella or queso fresco cheese and 1 tablespoon of green chile salsa. Lay the stuffed chiles in the pan and sprinkle with the spice mixture.

Whisk the eggs, cream, sour cream, salt and pepper together. Pour over the top of the chiles. Place in the oven and bake uncovered for 35 minutes or until puffy and golden. For the last 5 minutes sprinkle the top with the remaining 1/4 cup cheddar cheese and olives. Remove and let sit for 5 minutes to firm up. Cut into squares and serve with salsa and a fresh green salad.

Nutritional Info (per serving using queso fresco cheese)

• Calories: 156
• Carbs: 5 grams
   
• Protein: 17 grams
   
• Fat: 7 grams