Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish

Title:
Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish

Yield:
4 Servings

Categories:
Mexican,
Appetizers,
Condiments,
Relishes,
Salsa




Ingredients:





     3    Flour Tortillas (6")


     1 c  Grated Montery Jack


     1 c  Grated White Cheddar


     2 tb Diced Red Onion


     1    Janapeno, seeded & minced


     1 c  Suchinni, julienned


   3/4 c  Corn kernels


          Salt & pepper to taste


          Tomato Relish *


          Avocado Relish *






 [* recipes follow]


 


 I.   Prepare the salsa and relish.*  Set aside. Heat oven to 450 deg.


 Positioin 2 tortillas on an ungreased cookie sheet.  Sprinkle half the


 cheeses, onion, jalapeno, zuchinni and corn on each.  Season to taste with


 salt and pepper.


 


 II.  Place one of the two tortillas atop the other and the third torilla


 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip