Corn & Zucchini Quesadilla W/ Tomato Salsa & Recipe


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

Written cooking instructions as an idea can be tracked far back into history, at least as far back into recorded history as the early Egyptians, and possibly even further. In practice though, mostly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.

Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents describing recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the cooks of Roman times made use of a good variety of aromatic flavors, including a few you will know such as thyme, rue and asafoetida.

Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an outbreak in recipe manuscripts, some of which still exist in academic collections.

By the time we get to the 20th century, cookery publications were in high demand, mostly due to increased literacy, people having more free time and being a little richer.

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We hope you enjoy this Corn & Zucchini Quesadilla W_ Tomato Salsa & recipe.

 


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