Recipe - Corn And Zucchini Quesadilla With Tomato Salsa Avocodo Rel

3 Flour Tortillas (6")
1 cup Grated Montery Jack
1 cup Grated White Cheddar
2 tablespoon Diced Red Onion
1 Janapeno, seeded & minced
1 cup Suchinni, julienned
Three fourths cup 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

Recipes sent to me from Bill, wight@odc.net