4 soft flour tortillas, 7 dia check pkg for ones
1 cup onion, chopped
2 cl garlic, finely chopped
1/2 tsp vegetable oil
14 oz italian-style plum tomatoes, drained
3/4 tsp ground cumin
1/8 tsp fresh ground black pepper
1/8 tsp red pepper flakes
15 1/4 oz kidney beans, (reserve 1/4c of liquid)
4 oz mild green chilies, chopped drained -=or=-
1/2 tsp fresh jalapeno pepper
1 cup frozen whole-kernel corn, thawed
3 oz monterey jack cheese, lowfat shredded
Directions
Arrange tortillas on foil-lined baking sheet. Watching carefully, bake
tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet
over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black
pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the
green chilies. Simmer for 5 minutes, stirring often. Add corn and
cook 1 minute longer. Place a tortilla on each plate. Mound about
3/4 c of chili over each. Sprinkle each with 1/4 of the cheese. Serve
accompanied by the remaining green chilies.
Servings: 4 servings
Bean-And-Corn Chili Over Puffed Tortilla (Lf) Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Chili; Mexican
The History of Recipes
Written recipes as a concept can be tracked far back into the distant past, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these ancient cook books were just very basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to historians is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. During the time of the Romans a man called Apicius created a number of scripts which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans were skilled in the use of a wide range of aromatic flavours, including some familiar names like thyme, mint and dill. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices like parsley, basil and rosemary. These new foods and tastes prompted a surge in cookery books, the majority of which are now in private libraries. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bean And Corn Chili Over Puffed Tortilla (Lf) recipe.
