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
We can track the history of written recipes way back into history, at least as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to historians are a few stone tablets in Sumerian 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 making drinkers feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by the Romans. In his scrolls, he tells us how the meals were split into starters, main meal and desserts, something we still use today. Aspicius recounts how the ancient chefs made use of a good variety of spices and herbs, including some familiar names for example bay, mint and parsley. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an eruption in books on cooking, most of which are kept safe in private collections. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Corn & Zucchini Quesadilla W_ Tomato Salsa & recipe.
