Fresh figs from the garden are a wonderful way to spice up your usual weekly dinner rotation and add some fun to a family favorite—quesadillas. Try the recipe below and let us know what you think!
Source: Adapted from Fig Heaven by Marie Simmons (William Morrow, 2004)
Olive or other flavorless oil
4 large flour or corn tortillas
Approximately 2 cups (about 8 ounces) coarsely shredded hard-style or semi-soft grating/shredding cheese, like a Manchego, Monterey Jack, or other cheese
About 4 to 6 large ripe figs, any color, or a mixture of colors, stems trimmed, cut into crosswise slices
1 chile, or more to taste, trimmed, seeded (if preferred) and finely chopped
¼ cup finely chopped red onion or scallions
¼ cup chopped cilantro
1. Preheat the oven to 350°F. Brush a large baking sheet or rimmed sheet pan light with oil.
2. Place the tortillas on the baking sheet. Sprinkle about ¼ of the cheese on the bottom half of each tortilla. Arrange a single layer of fig slices on top of the cheese, using about 1 to 1-½ figs per tortilla. Sprinkle each with about ¼ of the chile, the red onion or scallions, and cilantro. Fold the top half over the bottom and press lightly. Arrange on the pan.
3. Bake the tortillas for 6 to 8 minutes or until the bottoms are golden. Remove the pan from the oven and with a wide spatula carefully turn each one over. Return to the oven and bake 3 to 4 minutes more, or until the cheese is melted and the tortillas are lightly toasted. Cool slightly before cutting into wedges. Serve warm.