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March 2019

Healthy Snacks Recipes

Quick and Easy Recipes

Sweet Potato Salad Dmdg94a

Sweet Potato Salad Dmdg94a Recipe
1 lb Sweet potatoes baked 1/2 c Green peas cold cooked 1/2 c Crushed unsweetened pineappl 3 tb P...

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Corn Zucchini Quesadilla w Tomato Salsa Avocodo Relish Recipe

Corn Zucchini Quesadilla w Tomato Salsa Avocodo Relish recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Corn Zucchini Quesadilla w Tomato Salsa Avocodo Relish recipe  PDF


3 Flour Tortillas (6 )
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded and amp minced
1 c Suchinni, julienned
3/4 c Corn kernels
Salt and amp 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

Corn Zucchini Quesadilla w Tomato Salsa Avocodo Relish recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
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Last Reviewed on 2019-03-24



Sunday, Mar 24 2019 Download & Print Corn Zucchini Quesadilla w Tomato Salsa Avocodo Relish recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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2 oz Parmesan cheese, cut in several pieces 2 (4 ounce) cans mild or hot green chiles 4 oz Longhorn cheddar cheese, chilled 12 oz Monterey Jack cheese, chilled 1 ts Salt Several dashes Tabasco sauce 10 Eggs, divided 1/3 c All purpose flour 1 ts Baking powder 1/2 c Melted butter 2 c Cottage cheese Using the metal blade, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated. Remove and set aside. Without washing the workbowl, use the metal blade to chop the chiles. Remove and set aside. Use the shredding ...

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