Corn And Zucchini Quesadilla With Smoked Tomato Salsa And Avocado Relish Food

ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

CORN AND ZUCCHINI QUESADILLA WITH SMOKED TOMATO SALSA AND AVOCADO RELISH

Steps:

• Preheat oven to 450°. Grill tomatoes until lightly charred for salsa and set aside.
• While tomatoes are cooking, chop red onion and mince jalapeno for all three components, placing correct amounts in three separate bowls for Quesadilla, Smoked Tomato Salsa and Avocado Relish. Add cut corn and diced zucchini in bowl for Quesadilla.
• Lay six tortillas on a sheet pan. Top with mix of jack and cheddar cheese and then the corn and zucchini mix. Top with another tortilla and press it down. Bake in 450° oven for about 8 minutes until tortillas are crisp and the cheese has melted.
• While the quesadillas are baking, mix the salsa and relish. For Smoked Tomato Salsa, chop grilled tomatoes and add to the bowl with red onion and jalapeno along with lime juice and chile powder.
• For Avocado Relish, add the cubed avocado, lime juice and cilantro to the bowl with red onion and jalapeno and season with salt and pepper.
• To serve, use a pizza cutter to cut each quesadilla into 6 wedges. Top each wedge with a spoonful of Avocado Relish and Smoked Tomato Salsa.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

SMOKY CORN & AVOCADO SALSA

Steps:

• Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.
• Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.
• Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.