Ingredients
6 large eggs
1 lb longhorn cheese (colby)
1 lb jack cheese
8 oz green chilies, whole (1 large can)
Directions
Preheat the oven to 350 degrees F. Separate whites from yolks. Whip
whites until stiff. Beat yolks until smooth. Fold yolks into whites.
Season, salt & pepper, as wished.
Grate cheeses and combine together. Grease a 9x13-inch casserole
dish. Spread small amount of egg mixture in dish. Split open green
chilies and layer on top of mix in dish. Sprinkle grated cheese on
top. Spread some more egg on top of that.
Repeat until the ingredients are gone (finish with egg). Bake for 25
minutes, or until brown. Serve warm with salsa.
NOTES:
* An easier way to make chili rellenos -- A friend of mine, Cynthia
Ojeda, cooked this recipe for me once. I told her it was good enough
to share with the Usenet community, so she wrote it down for me.
Serve it with plenty of Spanish rice and salsa. Serves 4-6.
: Difficulty: easy.
: Time: 15 minutes preparation, 25 minutes cooking.
: Precision: no need to measure.
: Ed Post
: American Information Technology, Cupertino, Calif., USA
: hplabs!lewey!evp evp@lewey.ait.com
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Chili Relleno Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chili; Main Dish; Mexican
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into antiquity, at least as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in Sumerian which recount the baking 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`. Progressing into Roman times around 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and afters, a very modern way of dining. This early Roman chef tells us how the ancient cooks used many different herbs and spices, including a few you will know such as basil, fennel and dill. Later on, there were a couple of interesting books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that we all know today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the holy lands, such as rosemary and coriander. The introduction of these new herbs and spices was responsible for a surge in manuscripts on cooking, the majority of which are now in private cookery archives. By the advent of the twentieth century, cookery publications are in high demand, mostly due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Chili Relleno Casserole recipe.
