CORN & ZUCCHINI QUESADILLA WITH SMOKED-TOMATO SALSA & AVOCADO RELISH

CORN & ZUCCHINI QUESADILLA WITH SMOKED-TOMATO SALSA & AVOCADO RELISH

`This corn and zucchini quesadilla was the first quesadilla I ever made, years ago, and it has been the most popular item on the menu at the restaurant ever since,' writes Bobby Flay.

`What makes it so good? The flavors of fresh corn, crisp zucchini, and tangy cheeses work perfectly together. It is vegetarian, so anyone can enjoy it. With smoked-tomato salsa and avocado relish, it is an elegant dish.' Corn & Zucchini Quesadilla

3 6-inch flour tortillas, or 8-inch tortillas cut to size

1/4 cup grated Monterey Jack

1/4 cup grated white cheddar

2 tablespoons chopped red onion

1 jalapeno, minced

1/4 cup julienned zucchini

1/4 cup fresh corn kernels

Salt and freshly ground pepper

1/2 cup Smoked-Tomato Salsa, or to taste (recipe at right)

1/2 cup Avocado Relish, or to taste (recipe at right)

Preheat oven to 450 degrees F.

Place 2 tortillas on ungreased baking sheet. Spread half the cheeses, onion, jalapeno, zucchini, and corn on each. Season to taste with salt and pepper.

Stack the 2 layers and cover with the remaining tortilla. (May be layered ahead up to this point and refrigerated.)

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.

Makes 4 first-course servings.

SMOKED-TOMATO SALSA

2 medium tomatoes, cold-smoked if possible (see below), seeded, and coarsely chopped

2 tablespoons finely diced red onion

1 tablespoon minced jalapeno

1/4 cup fresh lime juice

1 tablespoon ancho chile powder or good-quality prepared chile powder

Combine all the ingredients, cover, and refrigerate. Bring to room temperature before serving. Serve extra salsa in a bowl in the center of the table.

Makes about 2-1/2 cups.

TO COLD-SMOKE TOMATOES:

Prepare a charcoal or wood fire in a domed grill and let it burn down to the embers. Lay chips of soaked aromatic wood over the ashes - you just want to get the smoke going, not a very hot fire. (Food won't be cooked, but will be infused with a smoky flavor.) Rub tomatoes with olive oil and arrange on grill rack. Open the top vent slightly and cover the grill so that the smoke stays inside. Smoke for about 10 minutes.

AVOCADO RELISH

1 ripe Haas avocado, coarsely chopped

1 tablespoon finely diced red onion

1 tablespoon minced jalapeno

2 tablespoons fresh lime juice

1 tablespoon coarsely chopped cilantro

Salt and freshly ground pepper

Combine the avocado, onion, jalapeno, lime juice, and cilantro. Season to taste with salt and pepper. Cover and refrigerate for up to 1 day. Bring to room temperature before serving. Place any extra in a bowl in the center of the table.

Makes about 1 cup.