Our friend from Palmer, Joey Hunter, brought us this recipe. It’s credited to Fig Heaven: 70 recipes for the Worlds’s Most Luscious Fruit by Marie Simmons (Willam Morrow – 2004). Wonderful combination here. (Joey adds that if you can’t get fresh figs, that peaches, nectarines, or dried figs also work well.)
4-6 Fresh Ripe Figs; sliced
4 large flour tortillas
2 cups grated cheese (We use V&V Supremo Queso Chihuahua.)
1/4 cup cilantro; chopped
1/4 cup red onion; minced
1 jajapeno; seeded and minced (optional)
Pre-heat oven to 350. Lightly cover a pizza pan or cookie sheet with cooking spray. Arrange tortillas on the pan and then top one half of each tortilla with cheese, figs, onions, and cilantro. Add jalapeno if desired. Fold over to cover the toppings and bake 8 minutes or so – until bottom is browned a bit. Carefully turn with a spatula. It works best to flip from open side so toppings remain inside the folded tortilla.
Return to oven for 3-4 more minutes until cheese is melted and quesadilla is toasted. Cool a few minutes before slicing into wedges.