Corn And Zucchini Quesadilla Recipe - Cooking Index
Corn And Zucchini Quesadilla Recipe - Cooking Index
| 3 | Six-inch flour tortillas | |
| 1/4 cup | Grated Monterey Jack | |
| 1/4 cup | Grated white cheddar cheese | |
| 2 tablespoons | Chopped red onion | |
| 1 | Jalapeño - minced | |
| 1/4 cup | Julienned zucchini | |
| 1/4 cup | Fresh corn kernels | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | Tomato-Cilantro Salsa - or to taste, | |
| (see recipe) | ||
| 1/2 cup | Avocado Relish - or to taste, | |
| (see recipe) |
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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