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January 2019

Healthy Snacks Recipes

Cheese Recipes

Tuna Buns

Tuna Buns Recipe
2 ea Hardcooked Eggs, Chopped 6 1/2 oz (1 cn) Tuna, Drained 4 oz Shredded Cheddar Cheese 1/4 c Cho...

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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.

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Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Corn Zucchini Quesadilla w Tomato Salsa Avocodo Relish recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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12 To 16 chicken thighs, skin removed 1 c Lemon juice 1 c Flour 1/2 ts Salt Pepper to taste 1/4 ts Dried thyme 2 tb Corn oil 2 tb Butter 1/2 c Chicken stock 2 tb Lemon juice 1 tb Grated lemon zest 1/4 ts Dried thyme Marinated chicken in 1 C. lemon juice in the refrigerator for about 12 hours, turning several times. Remove from fridge about 30 minutes before preparing. Coat the chicken in a mi ture of the flour, salt, pepper, and thyme. In a large skilet, heat the oil and butter over medium heat until hot, but not smoking. Saute chicken 5 10 minutes per side...

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