1 vegetable cooking spray
1/2 lb freshly ground raw chicken
1/2 cup chopped onion
1 1/2 tsp ground cumin
1/4 tsp crushed red pepper
1/8 tsp salt
1 can (4-oz) chopped green chilies
1 drained
5 (6-inch) corn tortillas --
1 halved
1/2 cup (2 oz) shredded sharp --
1 cheddar cheese
1 cup evaporated skimmed milk
1 1/2 tsp cornstarch
1/8 tsp salt
2 eggs
1 egg white
Directions
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add chicken and onion, and cook until
chicken is browned, stirring to crumble. Remove from heat. Add cumin
and next 3 ingredients; stir well, and set aside. Coat a 9-inch
pieplate with cooking spray. Arrange remaining tortilla halves,
overlapping slightly, around edge of pieplate. Spoon chicken mixture
into prepared crust, and sprinkle with cheese. Combine milk and next
4 ingredients in container of an electric blender; cover and process
until smooth. Pour over cheese. Bake at 350 degrees for 45 minutes or
until a knife inserted 1 inch from center comes out clean; let stand
10 minutes. Yield: 6 servings (serving size: 1 wedge). Calories: 217
(31% from fat) 7.4 g fat, 112 mg cholesterol and 311 mg sodium.
Recipe By :
From: Date:
Servings: 6 servings
Mexican Green Chili Quiche Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
We are able to follow the history of `recipes` way back into distant history, at least as far as early Egypt, and potentially, even further back. Interesting though that is, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. He also describes how the cooks of his times were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as bay, fennel and parsley. During the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a consequence, the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery publications were in high demand, mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Mexican Green Chili Quiche recipe.
