4 can green chilies,whole -- 4 oz
1 ea
4 oz monterey jack cheese*
3/4 lb turkey breast -- cooked
1/2 cup flour -- all-purpose
1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk -- skim
3 eggs -- large
2/3 cup cheddar cheese,shredded --
1 no-
Directions
Recipe by: Jo Anne Merrill *Use reduced-fat Jack cheese with or
without jalapeno peppers, cut into 1/2 inch strips. Drain canned
chilies, remove seeds, slit on 1 side and opened flat. Cut cooked
turkey into 1/2 inch strips. Arrange chilies on baking dish lightly
coated with vegetable cooking spray. Fill each chili with Jack cheese
and turkey. Fold over edges of chilies and place seam-side down. In
medium bowl, combine flour, baking powder and salt. In a small bowl
whisk milk and eggs together; slowly add to flour mixture, beating
until smooth. Pour over prepared chilies. Bake at 450 degrees for 15
minutes. Remove from oven and turn off heat. Sprinkle cheddar cheese
over top and return to oven for 1 minute to melt cheese. Serve
immediately. Per serving: 238 calories,
7 g fat, 145 mg cholesterol,
578 mg sodium. Jo Anne Merrill
Recipe By :
From: Date: 05/27
Servings: 6 servings
Low-Calorie Turkey Chili Rellenos Recipe brought to you by Recipe Ideas
Categories: Chili; Low Calorie; Mexican; Poultry; Turkey
The History of Recipes
Food historians have tracked the existence of recipes way back into ancient history, at least as far back as the Egypt of the Pharoahs, and maybe further still. However, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of tablets in Sumerian which describe 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 people feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the chefs of Roman times used many different herbs and spices, including many that are still in use today such as thyme, mint and asafoetida. As we move on, there are a couple of interesting recipe books published in the fourteenth century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that is served today, but instead accounts of the types of food cooked for the upper classes of the period. Later, in the fifteenth century, the Crusaders brought back many foods and spices from the holy lands, including spices like basil and coriander. The introduction of these new culinary ideas created an eruption in manuscripts on cookery, the majority of which are kept safe in private libraries. By the time we get to the 1900s, cooking books were in high demand, as a result of better eduction, people having increased spare time and having more money to spend. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Low Calorie Turkey Chili Rellenos recipe.
