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How To make Corn & Zucchini Quesadilla w/ Tomato Salsa & Avocodo Relish
3 Flour Tortillas (6")
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded & minced
1 c Suchinni, julienned
3/4 c Corn kernels
Salt & pepper to taste Tomato Relish * Avocado Relish * [* recipes follow] 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. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd
How To make Corn & Zucchini Quesadilla w/ Tomato Salsa & Avocodo Relish's Videos
Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
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earlier life
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Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Easiest $3 Pasta | Meals That Got Me Through College
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Corn and spinach quesadilla by mommy's kitchen
A Quesadilla is a tortilla, usually a flour tortilla but also sometimes made with a corn tortilla, which is filled with cheese and then grilled.
Recipe-
- Take a pan, add 1 spoon oil.
- Add 1 spoon chopped garlic.
- 1 spoon chopped green chilli.
- 1 chopped onion.
- 2-3 spoon chopped capsicum.
- 1 spoon sweet corn.
- 2 spoon chopped paneer (cottage cheese).
- 1 cup chopped spinach(palak).
- Saute it well.
- Salt to taste.
- 1 spoon oregano.
- 1 spoon chilli flakes.
- 2-3 spoon processed cheese.
- Off the flame immediately after adding cheese.
- Mix it well.
- Take 2 tortilla and spread cheese spread on both of them.
- Spread the stuffing on the tortilla.
- Cover the other tortilla.
- Take a pan, add 1/2 spoon butter and spread.
- Put the stuffed tortilla on the butter and roast it till golden brown and crispy.
- Cut it into pieces and serve with salsa and cheese sauce.
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mommy'skitchen
Zucchini Chips With Black Bean Salsa (Healthy Recipes) | MyFitnessPal
Skip the chips! Crispy sliced & baked zucchini with parmesan is a healthier dipper, and perfect for a snack or a light lunch.
BAKED PARMESAN ZUCCHINI CHIPS WITH BLACK BEAN SALSA
INGREDIENTS
1/4 cup (48g) dried black beans, cooked, drained and rinsed
1 tablespoon avocado oil
2 large egg whites
1/4 cup (20g) shredded Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon granulated garlic
2 medium zucchini, cut into 1/4-inch slices
2 large tomatoes, chopped
1 large jalapeno, chopped
1 tablespoon lime juice
DIRECTIONS
Soak and cook the beans without salt, then drain and rinse. Makes about 3/4 cup.
Preheat oven to 425ºF (219ºC). Line a large sheet pan with parchment paper and drizzle with avocado oil, spread to coat the pan. Reserve.
In a medium bowl, combine the egg whites, Parmesan, oregano and garlic and whisk well.
Slice the zucchini into 1/4-inch thick, diagonal slices and place in the egg white mixture. Toss to coat. Place each zucchini slice on the oiled sheet pan so the slices aren’t touching. Bake for 25–30 minutes, flipping the chips with a spatula after 15 minutes. When browned and crispy, remove from oven and serve immediately.
While the chips bake, mix the salsa. In a medium bowl, combine the tomatoes, black beans, jalapeno and lime juice. Toss to mix.
Serves: 4 | Serving Size: About 3/4 cup chips with 1/2 cup salsa
Nutrition (per serving): Calories: 111; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 6mg; Sodium: 161mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 4g; Protein: 6g
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How to Make Chipotle's Fajita Veggies - At Home
This is an attempt to make a copycat recipe for Chipotle's Fajita Veggies. Ingredients I used to recreate their recipe and based upon ingredient research on their website.
1 Tsp Oregano
1 Cup of Sliced Red Onion
1.5 Cup of Sliced Bell Peppers
1 Tsp Salt
1 Tablespoon Avocado Oil
Vegan Burrito Bowl ???? #recipe #cooking #cookingchannel #vegan #healthyrecipe