Ingredients
FORMATTED BY LISA CRAWFORD
12 uncooked corn tortillas
1 medium anaheim or poblano chili, minced (or 2 4-oz cans di
2 to 3 cups grated jack cheese
4 eggs
2 cup buttermilk
1 salt and pepper
OPTIONAL ITEMS
1 to 2 cups cooked pinto beans
1/2 lb firm tofu, thinly sliced
1 cup chopped onion, sauteed
1 to garlic cloves, sauteed minced
1 small zucchini, sliced and sauteed
1 dash cumin, and dried bell pepper or ore, gano
Directions
Preheat oven to 375 degrees F. Butter or oil a 2-quart casserole or a
9-by-13-inch pan. Tear 6 tortillas into bite size pieces and spread
them evenly in the casserole. Spread half the chilies and half the
cheese over the tortillas. (At this point, spread, sprinkle or place
any optional items on top of the cheese) Tear the remaining tortillas
and spread them on top. Follow with the remaining chilis and cheese.
Beat the eggs and buttermilk together with salt and pepper to taste,
and pour slowly over the casserole. Bake uncovered for 35 minutes.
Serve hot, warm or at room temperature.
Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g
fat(43%), 5.4g fiber, 268mg chol, 657mg sodium
Source: Still Life With Menu by Mollie Katzen The Complete Vegetarian,
Miami Herald, 11/2/95
Servings: 4 to 6 serve
Chilaquile Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Mexican
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into the far past, in truth as far as the Egyptians, and maybe even further. In practice though, mostly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
Moving on, we have two interesting cookery books from the 1300s : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is served today, but instead accounts of the types of food prepared for the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new tastes led to a surge in publications on food, the majority of which are kept safe in private cookery archives. The revolution that is television brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chilaquile Casserole recipe.
