Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    flour tortillas -- (6")
   1      cup           zucchini -- julienne
   1      cup           grated Monterey Jack
     3/4  cup           corn kernels
   1      cup           grated white cheddar
                        salt and pepper to taste
   2      tablespoons   diced red onion
                        tomato relish *
   1                    jalapeno -- seeded and minced
                        avocado relish

Preparation:

1. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Position 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zucchini and corn on each. Season to taste with salt and pepper. 2. Place one of the two tortillas atop the other and the third tortilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). 3. 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