Recipe for Corn and Zucchini Quesadilla

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Yield:

Ingredients:

Amount	Ingredient
3 x	six-inch flour tortillas
1/4 cup	grated Monterey Jack
1/4 cup	grated white cheddar cheese
2 tbl	chopped red onion
1 x	jalapeno 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,

Instructions:

Instructions: Preheat oven to 450 degrees.

Place 2 tortillas on an ungreased baking sheet. Spread half the cheeses, onion, jalapeno, 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.

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... Corn and Zucchini Pasta :: Corn and Zucchini Quesadilla with Tomato Salsa and Avocodo Relish ...