CORN & ZUCCHINI QUESADILLA (TOMATO SALSA & AV

      Title: CORN & ZUCCHINI QUESADILLA (TOMATO SALSA & AV
  Categories: Ethnic, Appetizers, Relishes, Salsa
       Yield: 4 Servings
  
       3    Flour Tortillas (6")
       1 c  Grated Montery Jack
       1 c  Grated White Cheddar
       2 tb Diced Red Onion
       1    Janapeno, seeded & minced
       1 c  Suchinni, julienned
     3/4 c  Corn kernels
            Salt & pepper to taste
            Tomato Relish *
            Avocado Relish *
  
   [* 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
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