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
Food historians have tracked the existance of recipes back into the distant past, at least as far back into history as the ancient Egyptians, and maybe even further. Having said that, sadly, these ancient recipes were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of his times used a good variety of herbs and spices, including some that we all recognise such as bay, rue and parsley. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, such as parsley, basil and rosemary. These new foods and tastes prompted a surge in manuscripts on food, some of which still exist in private cookery archives. During the succeeding few hundred years, the powerful and wealthy competed to lay on the most exotic meals, and because of this cooks and their collection of recipes were much in demand. However, it wasn`t until the 1800s that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording popular recipes of the day. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Corn & Zucchini Quesadilla (Tomato Salsa & Av recipe.
