1 whole egg 3 egg whites 1 c. all purpose flour 1 c. skim or 1% milk 1/4 c. butter, melted 1/2 tsp. salt 1 tsp. baking powder 8 oz. low fat Monterey Jack Cheese, grated (2 cups) 8 oz. non fat Monterey Jack Cheese, grated (2 cups) 1 pkg. (6 oz) prewashed spinach, stems removed and chopped (4 cups) 1 can (7 oz) diced green chiles, drained
Preheat oven 350 degrees. Coat a 9 x 13 pan with nonstick spray. In a mixing bowl, beat egg and egg whites. Add flour and continue to beat until blended. Beat in milk, butter, salt, and baking powder. Stir in cheese, spinach and chilies, mix well.
Pour mixture into pan. Bake 40 - 45 min, until lightly browned. Cool 10 min. before cutting into 72 pieces. These freeze well and can be warmed up easily. Serve warm.
Per serving: cal 111, fat 4g, carbo 7g, chol 25mg, sodium 304mg
How About Chile'n Cheese Roll-ups (makes 48 appetizers)
4 oz. nonfat cream cheese softened 1 c. shredded reduced fat cheddar cheese 1 can (4 oz) diced green chiles, drained 1/2 c. sliced green onion, including crisp green tops 1/3 c. chopped black olives 2 (12 inch) flour tortillas or whole wheat tortillas Dash tabasco sauce
In bowl, blend softened cream cheese, cheddar cheese, green onions, chilies, olives and tabasco.
Spread mixture evenly on each tortilla. Roll up tortillas, jelly roll fashion, tucking in edges. Wrap each roll in plastic wrap and refrig. at least one hour or up to 4 days.
To serve, cut each tortilla into 1/2 inch thick slices. Serve with salsa, if desired.
Per slice: Cal 19, Fat 0.8g, Carbo 2g, chol. 2mg, Sodium 32mg
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