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Corn Zucchini Quesadilla


3 Flour tortillas (6 inch)
1/4 c Monterey jack; grated
1/4 c White cheddar cheese; grated
2 tbsp Chopped red onion
1 Jalapeno; minced
1/4 c Julienned zucchini
1/4 c Fresh corn kernels
Salt, freshly ground pepper
1/2 c Tomato cilantro salsa or to taste
1/2 c Avocado relish or to taste


Preheat oven to 450 F. Place 2 tortillas on an ungreased baking sheet. Spread half the cheeses, onion, jalapeno, julienned zucchini, and corn on each and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the salsa and relish

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