Ingredients
1/2 cup chopped tomato
1/4 cup minced green onions
1 cl garlic minced
4 eggs beaten
1/2 cup (2 oz.) shredded cheddar
1/2 cup (2 oz.) monterey jack
1 cheese with jalapeno pepper
1 tsp chili powder
1/2 tsp cumin, 1/8 t. red pepper
1 can (4 oz.) chopped green
1 chiles rinsed & drained
1 whole green chiles sliced
Directions
Coat A Nonstick Skillet With Cooking Spray; Place Over Medium-
Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until
Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili
Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1
T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake
At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven;
Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans.
Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2.
Chol. 40.)
Servings: 30 servings
Chile Con Queso Mini-Bites Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is actually possible to trace the history of recipes far back into ancient history, at least as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these early recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are a few 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 anyone who tried it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of Roman times used many different aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and dill. As we move on, there were a couple of interesting books published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cooking, including parsley, basil and rosemary. The introduction of these new herbs and spices caused a surge in recipe manuscripts, some of which still exist in academic collections. By the advent of the 20th century, cookery books are in great demand, as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chile Con Queso Mini Bites recipe.
