Michael Pennisi created a chimichurri-style sauce for beef skewers and serve the skewers with cumin-spiced quesadillas.
JOE LEWNARD | Staff Photographer
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.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close