Corn and Zucchini Quesadilla

3 Flour tortillas (6 inch)
1/4 c Monterey jack; grated
1/4 c White cheddar cheese; grated
2 tb Chopped red onion
1 Jalapeno; minced
1/4 c Julienned zucchini
1/4 c Fresh corn kernels
Salt, freshly ground pepper
1/2 c Tomato cilantro salsa or to taste
1/2 c Avocado relish or to taste

Preheat oven to 450 F. Place 2 tortillas on an ungreased baking sheet. Spread half the cheeses, onion, jalapeno, julienned zucchini, and corn on each and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the salsa and relish

Corn and Zucchini Quesadilla printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.