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Southwestern Fajita QuicheSautéed chicken and peppers blended with cheese andSouthwestern Egg Beaters baked in a tortilla crust Recipe Rating  23 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 1 hour 5 minutes Servings: Makes 8 servings (1 slice each)
| Ingredients |
- PAM® Original No-Stick Cooking Spray
- 1/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces
- 1/2 red bell pepper, cut into 1-inch strips (1/2 pepper = about 1/2 cup)
- 1/2 green bell pepper, cut into 1-inch strip (1/2 pepper = about 1/2 cup)
- 1 small onion, cut into 1-inch strips (1 small = about 1/3 cup)
- 1 cup Egg Beaters® Southwestern Style (1 cup = 8 oz)
- 1 cup fat free milk
- 1/2 teaspoon ground cumin
- 1 cup shredded reduced fat Mexican cheese blend (1 cup = 4 oz)
- 4 flour tortillas (8 inch)
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 | Directions | - Preheat oven to 350°F. Spray medium skillet with cooking spray. Heat over medium heat.
- Add chicken; cook and stir 3 minutes, or until chicken is no longer pink. Stir in bell peppers and onion; cook and stir 2 minutes, or until vegetables are crisp-tender.
- Combine Egg Beaters, milk and cumin in large bowl. Add cheese; mix lightly. Stir in chicken mixture.
- Spray 9-inch pie plate with cooking spray. Place tortillas in pie plate to form crust, evenly overlapping each other. Carefully pour Egg Beater mixture into tortilla crust. Bake 40 minutes, or until knife inserted in center comes out clean. Cool on wire rack 10 minutes before serving. Serve with salsa and fat free sour cream, if desired.
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Nutrition Facts Amount per Serving Calories 162 % Daily Value* Total fat 7% 5 g Saturated fat 11% 2 g Cholesterol 6% 17 MG Sodium 16% 379 MG Carbohydrate 5% 16 g Dietary fiber 4% 1 g Sugars 0% 3 g Protein 25% 12 g Vitamin A 15% Vitamin C 29% Calcium 28% Iron 9% * Percent Daily Values are based on a 2,000 calorie diet
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