*  Exported from  MasterCook  *
 
               CORN & ZUCCHINI QUESADILLA (TOMATO SALSA & AV
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Appetizers
                 Relishes                         Salsa
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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