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  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

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: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 988 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 6.9 mg2.3%

Sodium 955.1 mg39.8%

Total Carbohydrates 137 g45.6%

Dietary Fiber 9.5 g38.1%

Sugars 3.6 g

Protein 95 g189.1%

Vitamin A 50.5% Vitamin C 64.9%

Calcium 16.5% Iron 46.2%

*Based on a 2000 Calorie diet

Chili Cheese Bites Recipe