Corn and Zucchini Quesadilla with Tomato Salsa and Avocodo Relish
24
24
Ingredients
| 3 | each |
flour tortillas (6-inch)
|
* |
| 1 | cup |
monterey jack cheese
grated |
|
| 1 | cup |
cheddar cheese
grated, white |
|
| 2 | tablespoons |
red onion
diced |
|
| 1 | each |
jalapeño pepper
seeded, minced |
* |
| 1 | cup |
zucchini
julienned |
|
| ¾ | cup |
corn
|
|
| 1 | x |
salt and black pepper
to taste |
* |
| 1 | x |
sweet relish
tomato, recipe below |
* |
| 1 | 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.
Nutrition Facts
Serving Size 282g (9.9 oz)Amount per Serving
Calories 30155% of calories 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?
