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Corn & Zucchini Quesadilla with Tomato Salsa & Avocodo Relish

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Submitted by joymitch

YIELD

4 servings

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

3 3
1 237
CUP ML MONTEREY JACK CHEESE
grated
1 237
CUP ML CHEDDAR CHEESE
grated, white
2 3E+1
TABLESPOONS ML RED ONION
diced
1 1
EACH EACH JALAPEÑO PEPPER
seeded, minced *
1 237
CUP ML ZUCCHINI
julienned
¾ 177
CUP ML CORN
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X SWEET RELISH
tomato, recipe below *
1 1
X X SWEET RELISH
avocado, recipe below *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 301 55% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 348mg 14%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 33g
Vitamin A 12% Vitamin C 25%
Calcium 45% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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