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Chili Cheese Bites

fatfree.kitchen's picture
Ingredients
  Cooked brown rice/Bulgur wheat 2 Cup (32 tbs)
  Egg whites 2
  Dry curd/Non fat cottage cheese 2⁄3 Cup (10.67 tbs)
  Shredded non fat cheddar cheese/Reduced-fat cheddar / monterey jack cheese 2⁄3 Cup (10.67 tbs)
  Fat free egg substitute 3⁄4 Cup (12 tbs)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Unbleached flour 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese

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