Tex-Mex Cheese Flan with Chunky Salsa

By Hklbrries

These puffy little flans are not only versatile and ready in a flash but are perfect for company, as either an accompaniment or a first course.

Ingredients

• Vegetable or olive oil spray
• 1 jumbo egg
• 1/4 cup nonfat ricotta or large-curd cottage cheese
• 1/4 cup grated Monterey Jack cheese, lightly packed
• 2 tbsp light sour cream
• 1 tbsp minced cilantro (optional)
• Salt, to taste
• Pepper, to taste
• 2 tbsp chunky Mexican salsa
• 2 cilantro sprigs for garnish

Preparation

Step 1

Preheat the oven to 350 F. Lightly spray 1/2-cup souffle ramekins or custard cups. Put all the ingredients except the salsa and the cilantro sprigs in a blender or food processor. Blend or process until very smooth and creamy. Divide the mixture between the ramekins - they should be about two-thirds full. Bake for 20 minutes or until nicely domed and puffed. Run a sharp knife around the edge of the ramekins and turn the flans out onto serving plates. Top with a tablespoon of salsa, garnish with cilantro, and serve immediately.

Nutrition information:
Per serving
4 g carbohydrates
12 g protein