Grilled sweet corn, zucchini, and goat cheese quesadillas with fresh tomato-basil salsa from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 84) by Bobby Flay

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Notes about this recipe

  • katiesue28 on September 04, 2025

    This was alright, but not worth the work. I ended up using all the extra ingredients to make salads, instead, and found that was much better.

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