Chili Cheese Bites

2 cups cooked brown rice or bulgur wheat
2 egg whites

2/3 cup nonfat cottage cheese
2/3 cup shredded nonfat or reduced fat (count points for that) Cheddar or Monterey jack cheese
3/4 cup fat-free egg substitute (or use whole eggs)
1 can (4 ounces) chopped green chilies, drained
1 Tablespoon unbleached flour (0.5 points for entire recipe)
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper

1. To make the crust, combine the rice and egg whites in a bowl, and stir to mix well. Coat mini-muffin tins with nonstick cooking spray. Place 1 slightly rounded teaspoonful of the rice mixture in each muffin cup, and use the back of a spoon to press the rice against the bottom and halfway up the sides of the cup.

2. To make the filling, combine the filling ingredients in a bowl, and stir to mix well. Place 1 tablespoon of filling in each rice crust.

3. Bake at 350* for 25 minutes, or until the bites are puffed and the filling is set. A sharp knife inserted in the filling should come out clean.

Yield: 36 appetizers


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