1 package flour tortillas, jumbo sized, fat-free
2 package cream cheese, fat-free
1 can rotel tomatoes with chilies, drained
4 each green onions, finely chopped
Directions
Mix the cream cheese, rotel tomatoes w/chilies and green onions to
make a paste...you may need a little of the juice drained from the
rotel, so reserve it just in case.
Spread the mixture about 1/4 inch thick on tortillas. Refrigerate for
about an hour before slicing. For Christmas, you can also tint the
mixture with food coloring.
Serve with salsa, or if you are not worried about fat grams, queso.
Servings: 1 servings
Appetizer Tortilla Rollups (Fat-Free) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Mexican
The History of Recipes
We are able to follow the history of written recipes far back into history, in truth as far into history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, old records were just very simple pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans used many herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the holy lands, including rosemary and coriander. The introduction of these new herbs and spices led to an outbreak in manuscripts on cookery, the majority of which still exist in academic collections. For the next few years, the upper-class families of the West competed with each other to serve the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Even so, it was during the 1800s the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording recipes common in their social group. By the advent of the twentieth century, cookery publications were in high demand, mostly due to better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Appetizer Tortilla Rollups (Fat Free) recipe.
