Chili Cheese Bites
|Cooked brown rice/Bulgur wheat||2 Cup (32 tbs)|
|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.