Fresh Fig Quesadillas
This recipe comes from Marie Simmons, author of Fig Heaven: 70 Recipes for the World’s Most Luscious Fruit (William Morrow, 2004) for the Market to Table program on August 15, 2009.
Tangy, warm melted cheese and soft, sweet figs nestled in a flour tortilla are heaven in a wrapper. Use Spanish Manchego, a tangy blue veined cheese, Monterey Jack, or any cheese with a good capacity for melting. For easy serving, toast the quesadillas in the oven instead of making them one at a time in a skillet. For just one quick snack, the recipe is easy to “de-construct.”
Serves 4
INGREDIENTS:
Olive or other flavorless oil
4 large flour tortillas
Approximately 2 cups (about 8 ounces) coarsely shredded hard style or semi soft grating/shredding cheese
About 4 to 6 large ripe figs, any color, or a mixture of colors, stems trimmed, cut into ¼ inch rounds
1/2 jalapeno, trimmed, seeded (if preferred) and finely chopped
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
PREPARATION:
1. Preheat the oven to 350°F. Brush a large baking sheet or rimmed sheet pan with a thin film of oil.
2. Arrange the tortillas on the baking sheet so that half hangs off each side of the baking sheet. Sprinkle about 1/4 of the cheese on the half that is left resting on the baking sheet. Add a single layer of fig slices on top of the cheese using about 1 to 1-1/2 figs per tortilla. Sprinkle the filling of each tortilla with about 1/4 of the jalapeno, red onion and cilantro. Fold the half of the tortillas hanging off the baking sheet over the filling and press lightly.
3. Bake the tortillas for 6 - 8 minutes or until the bottoms are golden. Remove the pan from the oven and with a wide spatula carefully turn over. Return to the oven and bake 3 - 4 minutes more or until the cheese is melted and the tortillas are lightly toasted. Cool slightly before cutting into wedges. Serve warm.