Vegetable Queso Fresco Quesadilla

Serves 6 as first course

You will need:

• 6 ea 6" Flour Tortillas
• 1/2 Cup Monterey Jack Cheese
• 1/2 Cup Queso Fresco Cheese
• 1/4 Cup Minced Red Onion
• 1 Ea Minced Jalapeno
• 1/2 Cup Julienne Summer Squash
• 1/2 Cup Fresh Roasted Corns
• 1/4 Cup loosly minced cilantro
• Salt- Pepper

In bowl combine red onion, jalapeno, squash, grilled corn, salt, pepper, and cilantro and gently toss.

Place 3 tortillas on work tray
Evenly spread 1⁄2 the cheeses on the tortillas
Divide mixed vegetables evenly on top of the cheese covered tortillas
Top with remaining cheese & place 3 tortillas.
Cover with plastic wrap and refrigerate.

Preheat grill to 350 degrees
Clean & oil grill grates, grill quesadillas over heat until edges become crisp, and cheese has melted.
Cut into 1⁄4’s and divide evenly on 6 plates, garnish with Smoked Tomato Relish & Avocado Relish.

Smoked Tomato Relish

You will need:

• 3 ea Medium Cold Smoked Tomatoes
• Grilled tomatoes on bbq over medium indirect heat for about 10 minutes
• Cooled, seeded and coarsely chopped
• 2 tbl Minced red onion
• 1 tbl Minced Jalapeno
• 1/4 Cup Fresh Lime Juice
• 1 Tbl Ancho Chili Powder
• Salt & Pepper to taste

Combine ingredients in bowl, cover & refrigerate.
Bring to room temperature before serving

Avocado Relish

You will need:

• 1ea Ripe Avocado- Coarsely Chopped
• 1 Tbl Minced Red Onion
• 1 Tbl Minced Jalapeno
• 2 Tbl Fresh Lime Juice
• 1 Tbl Coarsely Chopped Cilantro
• Salt Pepper

Combine ingredients in bowl, cover & refrigerate.
Bring to room temperature before serving

And please remember when dining at the IW Club, reservation are always appreciated and highly recommended.

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