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
Experts have traced the existence of recipes way back into antiquity, certainly as far into history as the early Egyptians, and maybe even further. Having said that, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into appetizers, entrees and desserts, a very modern way of dining. He also tells us how the Romans made use of many different spices and herbs, including many that are still in use today such as thyme, fennel and parsley. Over the succeeding few centuries, the powerful and wealthy houses tried to serve up the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. Even so, it was during the 1800s that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Corn & Zucchini Quesadilla With Tomato Salsa~ recipe.
