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 quite possible to prove the history of written cooking instructions way back into distant history, certainly as far back into history as early Egypt, and possibly even further than that. However, these, early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in the Sumerian language 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 anyone who tried it feel wonderful. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into starters, main meal and afters, something we still use today. He also recounts how the cooks of Roman times used a wide range of spices and herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Later on, there were a couple of recipe books which appeared in the 14th Century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in cookery books, most of which still exist in private collections. By the advent of the twentieth century, cookery publications were highly popular mostly as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Mexican Breakfast Quesadillas Martha Stewar recipe.
