FRESH FIG QUESADILLAS

By RossanaV

Cathy Corbett's recipe


Note: Simmons suggests using a tangy Spanish Manchego, aged cheddar, California Dry Jack, Monterey Jack or other tangy cheese with good melting properties.

Ingredients

• 1 1/2 * 1 1/2 tablespoons extra-virgin olive oil
• Four * Four 9-inch flour tortillas
• 2 * 2 cups (about 8 ounces) coarsely shredded cheese (see note)
• 1 * 1 cup trimmed and diced firm ripe green or black figs (about 8 ounces or 6 large figs)
• 2 * 2 tablespoons minced red onion
• 2 * 2 tablespoons minced fresh cilantro

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 350 degrees. Brush a large baking sheet with the olive oil.
Place the tortillas on the baking sheet. Spread 1/4 cup of the cheese on the bottom half of each tortilla. Add a layer of figs, using 1/4 cup for each tortilla. Sprinkle each with about 1/2 teaspoon of the red onion and 1/2 tablespoon of the cilantro and top with 1/4 cup of the remaining cheese. Fold the tortillas over to make half-circles; press down lightly.
Bake until the tortillas are golden brown on the bottom, about 8 minutes. Using a wide spatula, turn the tortillas over; bake until the bottoms are golden brown, about 3 minutes. Remove the baking sheet from the oven and allow to cool slightly. Then transfer the quesadillas to a cutting board and use a knife or scissors to cut each one into 4 wedges. Serve warm.