Corn And Zucchini Quesadilla

Recipe Ingredients

3		Six-inch flour tortillas
1/4 cup	59ml	Grated Monterey Jack
1/4 cup	36g / 1.3oz	Grated white cheddar cheese
2 tablespoons	30ml	Chopped red onion
1		Jalapeño - minced
1/4 cup	59ml	Julienned zucchini
1/4 cup	15g / 0.5oz	Fresh corn kernels
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Tomato-Cilantro Salsa - or to taste,
		(see recipe)
1/2 cup	118ml	Avocado Relish - or to taste,
		(see recipe)

Recipe Instructions

Preheat oven to 450 degrees.

Place 2 tortillas on an ungreased baking sheet. Spread half the cheeses, onion, jalapeño, julienned zucchini, and corn on each and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla.

Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the salsa and relish

This recipe yields 4 first course servings.

Source:
CHEF DU JOUR - (Show # DJ-9190) - from the TV FOOD NETWORK

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