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
It is possible to trace the history of meal recipes way back into antiquity, certainly as far as the early Egyptians, and possibly even further than that. However, in the main part, these old cookbooks were just simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient 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 anyone who tried it feel `blissful`. During Roman times 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and desserts, something we still use today. Aspicius describes how the chefs of Roman times made use of a good variety of herbs, including a few you will know such as thyme, rue and dill. Closer to modern times, there are some recipe books which were published in the 1300s : one book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food cooked for the wealthy. Later, in the 15th century, the Crusaders brought back many foods and herbs from the holy land, including spices such as parsley, basil and rosemary. These new spices and herbs led to an outbreak in cookery books, most of which are now in private cookery archives. By the time we get to the twentieth century, recipe publications were in great demand, mostly as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Low Calorie Turkey Chili Rellenos recipe.
