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
We are able to trace the history of meal recipes way back into history, in fact as far back into history as early Egypt, and maybe even further. However, in the main part, these ancient cook books were just basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the Roman chefs made use of a wide range of herbs, including some familiar names like bay, rue and asafoetida. During the next few centuries, the rich and powerful families of Europe strove to serve the most extravagent meals, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the advent of the 20th century, cookery publications are greatly in demand mostly as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Corn & Zucchini Quesadilla With Tomato Salsa~ recipe.
