Corn and Zucchini Quesadilla (Tomato Salsa and Avocado)

Recipe Ingredients

3		Flour tortillas - (6")
1 cup	237ml	Zucchini - julienne
1 cup	237ml	Grated Monterey Jack
3/4 cup	46g / 1.6oz	Corn kernels
1 cup	237ml	Grated white cheddar
		Salt and pepper to taste
2 tablespoons	30ml	Diced red onion
		Tomato relish *
1		Jalapeno - seeded and minced
		Avocado relish

Recipe Instructions

1. Prepare the salsa and relish.* Set aside. Heat oven to 450F. 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.

2. 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.).

3. 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

Source:
CHERYL BAUGHMAN, Greater Baton Rouge Industrial Managers

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