Four-Corn Pie - TexMex, 7 pts

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* Exported from MasterCook *

 

Four-Corn Pie - TexMex, 7 pts

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : LowFat (Less than 25%) Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

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Cooking spray

1 cup chopped onion

2 cans no-salt-added whole-kernel corn -- (8 3/4-ounce) drained

1 can no-salt-added cream-style corn -- (8.5-ounce)

1 can white hominy -- (15.5-ounce) drained

1 can chopped green chiles -- (4.5-ounce) drained

1/4 cup chopped fresh cilantro

3/4 cup shredded colby-Jack cheese -- (3 ounces) divided

3/4 cup egg substitute

1 cup cornflakes -- finely crushed

4 tablespoons fat-free sour cream

 

Preheat oven to 400°.

Place a small nonstick skillet coated with cooking spray over medium heat until

hot. Add onion; sauté 5 minutes or until lightly browned. Combine onion,

whole-kernel corn, cream-style corn, hominy, chiles, and cilantro in a large

bowl; stir in 1/2 cup cheese and egg substitute. Spoon mixture into a 9-inch pie

plate coated with cooking spray. Combine 1/4 cup cheese and cornflakes; toss

well. Sprinkle over corn mixture.

 

Bake at 400° for 50 minutes or until top is browned and mixture is set. Serve

with 1 tablespoon sour cream.

 

Yield: 4 servings

 

CALORIES 352 (24% from fat); FAT 9.3g (sat 4.5g,mono 2.3g,poly 0.8g); IRON

2.8mg; CHOLESTEROL 20mg; CALCIUM 188mg; CARBOHYDRATE 51.2g; SODIUM 561mg;

PROTEIN 16.2g; FIBER 4.7g

 

Description:

" 7 pts "

Cuisine:

" TexMex "

Source:

" Cooking Light, MARCH 1997 "

S(Formatted by Chupa Babi):

" 09.09.08 "

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Per Serving (excluding unknown items): 188 Calories; 6g Fat (24.7% calories from

fat); 9g Protein; 29g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 107mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0