Mexican Mini-Quiche

nonstick cooking spray
6 large flour tortillas, can be plain or spinach
5 large eggs
5 egg whites (from large eggs)
1 cup low-fat milk, 1% is fine
1/2 tsp freshly ground black pepper
1/2 tsp chili powder
1/4 cup sliced scallions
1/4 cup shredded low-fat cheddar or Monterey Jack cheese
1/4 cup bottled salsa, for garnish
1/4 cup fat-free sour cream, for garnish
chopped fresh cilantro leaves, for garnish

(1) Preheat oven to 375 degrees.

(2) Heavily coat 2-3 muffin tins with nonstick cooking spray.

(3) Using a coat 4 1/2-inch round cookie cutter, cut 3 circles from each tortilla.

(4) Press one circle into each muffin cup, pleating as necessary to fit.

(5) In a medium bowl, whisk the eggs, egg whites, milk, pepper, and chili powder until foamy. Stir in the scallions and cheese. For ease of pouring, transfer the batter to a liquid measuring cup or other spouted bowl. Pour the egg filling into each cup, almost to the top of each tortilla cup, without overflowing.

(6) Bake until the tops are set, about 15-20 minutes. Cool for 5 minutes; remove from tin. Garnish each warm quiche with a tsp of salsa and a dab of sour cream. Garnish with cilantro.