A couple of weeks ago while I was at Publix gathering what I need to make the American Heart Association vegetable mini quiches, I noticed that EggBeaters had a southwestern style mix. I was quite curious about it and decided to experiment some. This low fat recipe is the result. It's gotten rave reviews so far.
Southwestern crust-less mini quiches
Makes 12
2 per serving
Cooking spray (I used olive oil flavored)
1 can pinto beans, drained and rinsed
3/4 cup frozen sweet corn
1 teaspoon Pico Pica sauce (Mexican hot sauce)
1 1/2 cups Southwestern Style Eggbeaters
1/2 cup 2% milk
1/2 cup reduced fat Mexican blend cheese
1 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon pepper
Preheat the oven to 350°F. Lightly spray two 6-cup muffin tins with cooking spray.
Heat a medium skillet over medium-high heat. Cook the pinto beans, corn and Pico Pica for about 5 minutes, stirring occasionally. Spoon into the muffin cups.
In a medium bowl, whisk together the remaining ingredients. Ladle into the muffin cups.
Bake for 25 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the muffin pan to a cooling rack. Let the quiches cool for 10 minutes. Using a thin spatula or flat knife, loosen the sides of the quiches. Serve warm.
Refrigerate leftovers in an airtight container for up to five days. To reheat, put 2 quiches on a microwaveable plate and microwave, uncovered, on 100 percent power (high) for 45 seconds, or until warmed through.
