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
It is possible to follow the history of `recipes` back into history, certainly as far into history as the ancient Egyptians, and maybe even further. Interesting though that is, mostly, these ancient records were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe found, according to food historians are some ancient tablets in 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 drinkers feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a few documents describing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times made use of a wide range of herbs and spices, including some familiar names for example bay, fennel and parsley. Later, there are a couple of interesting recipe books which date from the 1300s - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is popular today, but rather accounts of the types of meals prepared for the nobility of that time. Later on in the 1400s, the Crusaders brought back many spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new foods and tastes was responsible for an explosion in manuscripts on cookery, many of which still exist in private cookery archives. By the time we get to the 20th century, cooking books were in high demand, mostly due to increased literacy, increased leisure time and having more money to spend. The arrival of television brought us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chiles Rellenos Casserole recipe.
