Corn & Zucchini Quesadilla (tomato Salsa & Av Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Flour Tortillas, 6"
1 cup: Grated Montery Jack,
1 cup: Grated White Cheddar,
2 tbsp: Diced Red Onion,
1: Janapeno, seeded & minced
1 cup: Suchinni, julienned
3/4 cup: Corn kernels,
Salt & pepper to taste,
Tomato Relish *,
Avocado Relish *,
Directions:
[* 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
Source from luhu.jp
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
Source from luhu.jp