| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chicago |
Appetizers |
4 |
Servings |
INGREDIENTS
| 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 * |
INSTRUCTIONS
[* 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
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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