A recipe for Corn and Zucchini Quesadilla w/ Tomato Salsa and Avocado Relish. Follow the simple recipe instructions for Corn and Zucchini Quesadilla w/ Tomato Salsa and Avocado Relish shared by other home cooking experts.
Ingredients
3 Flour Tortillas (6")1 c Grated Monterey Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Jalapeno, seeded and minced
1 c Zucchini, julienned
3/4 c Corn kernels
Salt and pepper to taste
Tomato Relish
Avocado Relish
Directions
I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Position 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zucchini and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third tortilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd
