Ingredients
3 flour tortillas (6)
1 cup grated montery jack
1 cup grated white cheddar
2 tbsp diced red onion
1 janapeno, seeded & minced
1 cup suchinni, julienned
3/4 cup corn kernels
1 salt & pepper to taste
1 tomato relish *
1 avocado relish *
Directions
[* 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
Servings: 4 servings
Corn & Zucchini Quesadilla (Tomato Salsa & Av Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa; Tomato
The History of Recipes
Recipes as an idea can be found back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these early recipes were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius created some scripts which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Romans were skilled in the use of many different aromatic flavors, including a few you will know for example thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy lands, including spices such as coriander, basil and rosemary. These new culinary innovations led to an eruption in manuscripts on cookery, some of which are kept safe in private collections. When we get to the 20th century, cooking books are increasing in popularity as a result of better eduction, leisure time and having more disposable income. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Corn & Zucchini Quesadilla (Tomato Salsa & Av recipe.
