Corn & Zucchini Quesadilla with Tomato Salsa & Avocodo Relish
Submitted by joymitch
Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minThis quesadilla goes big. Three flour tortillas get stacked with layers of melted Monterey Jack and white cheddar, sweet corn, julienned zucchini, diced red onion, and minced jalapeno. The whole thing bakes in a hot oven until the cheese pulls into gooey strings and the tortillas crisp at the edges.
The real move here is the two garnishes. A fresh tomato salsa brings brightness and acid. A cool avocado relish adds richness and a creamy contrast to every warm, cheesy bite.
Cut into quarters and let people pile on as much salsa and relish as they want. It’s the kind of appetizer that disappears before you’ve finished plating.
Kitchen Tips
- Baking instead of pan-frying means the whole quesadilla cooks evenly without flipping. No cheese avalanche.
- Julienne the zucchini into thin matchsticks so it cooks through in the 10-minute bake time.
- Make the salsa and avocado relish first so the flavors have time to come together while the quesadilla bakes.
- White cheddar and Monterey Jack melt smoothly together. Skip pre-shredded bags if you can; block cheese melts cleaner.
Ingredients
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.
