| Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocado Relish
3 Flour Tortillas (6")
1 cup Grated Monterey Jack
1 cup Grated White Cheddar
2 tablespoons of diced red onion
1 Jalapeño, seeded & minced
1 cup zucchini, julienned
3/4 cup of corn kernels
Salt & pepper to taste
Tomato Relish *
Avocado Relish *
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Prepare the salsa and relish.* Set aside. Heat oven to 450ºF. Position 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zucchini 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 min.). 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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