2 plum tomatoes, quartered lengthwise, & thinly sliced
1 very small zucchini, quartered leng, thwise and
1/3 yellow pepper, cut into 1/4 inch di, ce
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
1 tbsp minced fresh coriander leaves, plus, sprigs for ga
2 tsp lime juice, or more to taste
1/4 tsp finely grated lime zest
1 cayenne pepper to taste
1/8 tsp salt
2 8-inch flour tortillas
1 oz monterey jack cheese, very finely g, rated (about 1/2
2 tbsp plain nonfat yogurt
Directions
1. To make the salsa, stir together tomatoes, zucchini, yellow pepper,
scallions, jalapeno, minced coriander, lime juice and zest, cayenne
pepper, and salt in a small mixing bowl.
2. Heat a medium nonstick skillet over moderate heat and warm a
tortilla in it for 1 to 2 minutes. Turn tortilla and spoon half of
the salsa over half of it. Top salsa with half the cheese, fold
tortilla over filling, and cook until salsa is heated through and
cheese has melted, 2 to 3 minutes. Transfer the quesadilla to a plate
and keep it warm in an oven at low heat. Repeat with another
tortilla. Serve, topped with yogurt and coriander sprigs.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Servings: 2 servings
Mexican Breakfast Quesadillas - Martha Stewar Recipe brought to you by Recipe Ideas
Categories: Breakfast; Mexican; Soup; Stew; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes back into distant history, in truth as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, these, early recipes were just very simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later, we have a couple of interesting cookery books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that we all know today, but instead descriptions of the types of meals on the tables of the rich people of those days. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the East, such as basil and rosemary. The introduction of these new herbs and spices led to a torrent in books on cooking, the majority of which are now in academic collections. For the decades that followed, the wealthy families of Europe tried to serve the most exotic meals, and as a result cooks and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the 20th century, recipe books were increasing in popularity mostly due to increased literacy, people having more spare time and being a little richer. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Mexican Breakfast Quesadillas Martha Stewar recipe.
