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
It is possible to read the history of written recipes back into the far past, at least as far into history as the ancient Egyptians, and maybe even further. However, generally, these ancient cook books were just basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in Sumerian which describe the preparation 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 `blissful`. Later, we have some recipe books which date from the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are not about the spicy food that appears on menues today, but rather accounts of the types of food served to the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including spices such as rosemary and coriander. These new foods and spices led to a torrent in cookery books, some of which still exist in private libraries. For the decades that followed, the rich families of Wesstern Europe competed to offer the most exotic meals, and as a consequence, chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes common in their social group. By the time we get to the 1900s, cooking publications are in great demand, mostly due to more people being able to read, increased leisure time and being a little richer. The arrival of television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Mexican Green Chili Quiche recipe.
