Title: Corn and zucchini quesadilla with tomato salsa, avocodo r
 Categories: Mexican, Appetizer, Sauce/gravy
      Yield: 4 Servings
 
      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
  
  Recipes sent to me from Bill, wight@odc.net