Corn and zucchini quesadilla with tomato salsa, avocodo r
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Corn and zucchini quesadilla with tomato salsa, avocodo r
  Corn    Zucchini    Salsa    Appetizers    Quesadillas  
Last updated 6/12/2012 1:17:51 AM. Recipe ID 48419. Report a problem with this recipe.
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      Title: Corn and zucchini quesadilla with tomato salsa, avocodo r
 Categories: Appetizers
      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
  
  




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Recipe ID 48419 (Apr 03, 2005)

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