Ingredients
- 10 tart with removable bottom with nonstick vegetable oil cooking spray (pan)
- 2 egg whites
- 1/2 cheese over the crus combine
- 3/8 monterey jack
- 150 gr rice
- 140 gr chicken breast
- 30 gr green onion
- 30 gr black olives
- 18 gr olives
- 18 gr green chilies
remaining cheese over top. Bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies and black olives, if you wish, and serve with additional picante sauce. (Shirley DeSantis, East Windsor NJ)
