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
Food historians have traced the existence of recipes far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to food historians is a series of stone tablets in ancient 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 those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans made use of a wide range of spices and herbs, including some familiar names for example bay, mint and parsley. Over the following few centuries, the rich families of Europe competed with each other to serve the most exotic meals, and consequentially the best chefs and their recipes could command a high salary. Nevertheless, it was during the 1800s the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. By the arrival of the twentieth century, cooking publications are in high demand, mostly as a result of better eduction, people having increased free time and having more money to spend. The introduction of television brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chilaquile Casserole recipe.
