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 W/ Tomato Salsa & Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa; Tomato
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. However, these, ancient recipes were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Moving on, we find two interesting cookery books dating from the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is served today, but rather accounts of the types of meals prepared by the cooks of the nobility of the period. During the following few centuries, the upper classes tried to lay on the best banquets, and because of this the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the 1900s, cookbooks were increasing in popularity due to higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Corn & Zucchini Quesadilla W_ Tomato Salsa & recipe.
