Light Mexican Onion & Chile Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 137.2
- Total Fat: 8.0 g
- Cholesterol: 132.0 mg
- Sodium: 451.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.9 g
- Protein: 10.3 g
View full nutritional breakdown of Light Mexican Onion & Chile Pie calories by ingredient
Number of Servings: 6
Ingredients
-
Smart Balance Omega Plus Buttery Spread, 1 Tbsp
Onions, 1 medium
Flour, 1 tbsp
Reduced Fat Pepper Jack Cheese, 4 slices
Egg, 4 large
Milk, 1%, 1 cup
Garlic, 1 tsp
Salt, 1/2 tsp
Pepper, black, 1 tsp
Green Chili Peppers, canned, 1 cup, diced or whole
Tips
Additional items to you might enjoy adding: spinach or mushrooms.
Directions
Heat oven to 350 degrees. Melt butter in skillet until sizzling; add onion. Cook over medium-high heat, stirring constantly, 2 minutes. Remove from heat; stir in flour.
Spray 9 inch glass pie pan with no-stick cooking spray. If using whole chiles, slit them lenghtwise, remove seeds. If using diced, ignore previous step. Arrange chiles over bottom and up sides of pie pan; add cheese slices.
Beat eggs slightly in medium bowl; stir in milk, garlic, salt and pepper until well mixed. Stir in onion mixture; pour over cheese. Bake for 35-40 minutes or until eggs are set and top is golden brown. Top with salsa, if desired.
Serving Size: 6 servings
Spray 9 inch glass pie pan with no-stick cooking spray. If using whole chiles, slit them lenghtwise, remove seeds. If using diced, ignore previous step. Arrange chiles over bottom and up sides of pie pan; add cheese slices.
Beat eggs slightly in medium bowl; stir in milk, garlic, salt and pepper until well mixed. Stir in onion mixture; pour over cheese. Bake for 35-40 minutes or until eggs are set and top is golden brown. Top with salsa, if desired.
Serving Size: 6 servings