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Corn and Zucchini Quesadilla from Bobby Flay at FreshFoodinaFlash.com
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5 from 1 vote

Corn and Zucchini Quesadilla with Smoked Tomato Salsa and Avocado Relish

I've scaled up this Bobby Flay recipe to serve at a party for 12. If you have a smaller group, I recommend making the full amount to have all three components prepared and ready in the refrigerator for an easy snack or appetizer. The Smoked Tomato Salsa and Avocado Relish are excellent dips for tortilla chips as well.
Prep Time20 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 12
Calories: 354kcal

Ingredients

  • 12 8-inch flour tortillas
  • 8 ounces Monterey Jack cheese shredded
  • 8 ounces white cheddar cheese shredded
  • 1/4 cup chopped red onion
  • 1 jalapeno chile minced
  • 2 cobs fresh corn cut from the cob
  • 2 small zucchini diced

Smoked Tomato Salsa

  • 3 medium tomatoes grilled whole
  • 1/4 cup diced red onion
  • 1 Tablespoon minced jalapeno
  • 1/2 cup fresh lime juice
  • 2 Tablespoons chile powder

Avocado Relish

  • 2 ripe avocados cubed
  • 2 Tablespoons diced red onion
  • 1 Tablespoon minced jalapeno
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons chopped cilantro
  • 1 pinch salt and freshly ground black pepper to taste

Instructions

  • 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

Nutrition

Calories: 354kcal