Ingredients
2 can whole green chili peppers*
3 cup sharp cheddar cheese**
4 each green onions, sliced
3 cup shredded mozzarella cheese
6 each eggs
4 cup milk
3/4 cup all-purpose flour
1/4 tsp salt
2 can green chili salsa
Directions
* 7 oz. cans **shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the
mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50
minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella
cheese. Sprinkle over casserole and return to oven for 10 minutes or
until cheese melts. Let stand for 5 minutes before serving. Per
Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
Servings: 10 servings
Chiles Rellenos Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Mexican
The History of Recipes
Written cooking instructions as a concept can be found back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these early records were just very simple pictorial instructions for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language describing 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 people feel `blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main meal and afters, a style of dining still practiced today. This early Roman chef tells us how the ancient cooks used many herbs, including many that are still in use today for example thyme, fennel and dill. Closer to modern times, there are two interesting books which date from the 14th Century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is popular today, but instead accounts of the types of food on the tables of the nobility of those days. Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab cooking, such as basil and rosemary. The introduction of these new culinary ideas caused an explosion in manuscripts on cookery, many of which are kept safe in private libraries. During the next few hundred years, the wealthy families of the West competed with each other to serve the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. However, it wasn`t until the 19th century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and recording recipes common in their social group. By the time we get to the twentieth century, cooking books were in high demand, mostly due to more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Chiles Rellenos Casserole recipe.
