Grits and Cheese Chile Pie

Grits and Cheese Chile Pie - 12g Carbs, 1g Fiber


3/4 cup quick-cooking hominy grits
1 cup (4 oz) shredded reduced-fat Monterey Jack cheese
3 green onions with green tops, thinly sliced
1 large egg, beaten, or 1/4 cup egg substitute
1/4 tsp hot pepper sauce
Two 4-oz cans whole green chilies, drained and patted dry

Preheat the oven to 350 degrees F.

Bring 3 cups water to a boil in a medium saucepan.
Slowly stir in the grits; simmer until thickened,
about 3 to 5 minutes, stirring frequently.

Remove from the heat; stir in the cheese, onions,
eggs or egg substitute, and pepper sauce.

Arrange the chilies in a 9-inch pie plate in spoke
fashion, with the larger ends against the edges of
the plate and the tips forward the center.

Pour the grits mixture evenly over the chilies.
Bake 30 minutes or until set. Let stand 5 minutes.
Cut into wedges and serve warm.

Nutritional Information Per Serving: (1 wedge of pie)
87 Calories, 2g Fat, 32mg Cholesterol, 126mg Sodium,
12g Carbs, 1g Dietary Fiber, 5g Protein

Diabetic Exchanges: 1 Starch

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