*  Exported from  MasterCook  *

          Corn & Zucchini Quesadilla (Tomato Salsa & Avocado)

Recipe By     : Chef Bobby Flay, Mesa Grill (102 5th Ave, NY)
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Flour tortillas (6")
   1       c            Monterey Jack -- shredded
   1       c            White Cheddar -- grated
   2       tb           Red onion -- diced
   1                    Janapeno -- seeded & minced
   1       c            Zuchinni -- julienned
     3/4   c            Corn kernels
                        Salt & pepper -- to taste
                        Tomato relish *
                        Avocado relish *
  
  Prepare the salsa and relish. Set aside. Heat oven to 450°F.

  Position 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.
  
  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 minutes).
  
  Cut tortilla into quarters, garnish each with tomato salsa and
  avocado relish and serve hot.

  Recipe FROM: Chicago Tribune Magazine, March 21, 1993
  
  Posted by Bud Cloyd
 

                   - - - - - - - - - - - - - - - - - -