Kickoff Quesadillas

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Michael Pennisi created a chimichurri-style sauce for beef skewers and serve the skewers with cumin-spiced quesadillas.   JOE LEWNARD | Staff Photographer

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4 burrito-sized (10-inch) flour tortillas

8 slices American cheese

½ cup fresh or canned sweet corn kernels

¼ cup chopped green chiles (canned or roasted)

2 tablespoon grated pecorino-romano cheese

1 teaspoon ground cumin

Salsa and/or sour cream, optional garnish

Prepare four pieces of heavy duty aluminum foil large enough to cover a tortilla with at least ¼-inch extra on all sides.

Spray one side of one tortillas with nonstick cooking spray and place on one sheet of foil. On top of the tortilla, arrange the American cheese slices evenly in one layer, staying ¼-inch away from the edge. Evenly sprinkle the corn, green chiles, romano cheese and cumin on top of American cheese.

Place second tortilla over the top and spray the outer side with cooking spray. Cover quesadilla with second piece of foil and seal the edges by folding or crimping. Repeat with the remaining two tortillas.

Place the foil packets on grill over medium heat for 2 minutes then flip the packet over and cook for 2 more minutes. For crispy quesadillas, cook each side for 2½ to 3 minutes more.

Slice into wedges and serve with salsa and/or sour cream, if desired.

Serves four.

Michael Pennisi