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 With Tomato Salsa~ Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Tomato; Vegetable
The History of Recipes
Written recipes as a concept can be tracked back into distant history, at least as far as the early Egyptians, and maybe further still. However, sadly, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of stone tablets in ancient Sumerian 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 drinkers feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and afters, something that is very familiar to us today. He also describes how the chefs of Roman times were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens like bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including parsley and basil. These new herbs and spices led to an explosion in manuscripts on cooking, some of which still exist in private collections. Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a consequence, the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, recipe publications are in high demand, mostly due to more people being able to read, people having more leisure time and having more disposable income. |
We hope you enjoy this Corn & Zucchini Quesadilla With Tomato Salsa~ recipe.
