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Fresh Fig Quesadillas – Quesadillas lend themselves to all sorts of interesting interpretations. A friend enjoyed fig quesadillas, similar to this one, at a cocktail party and insisted that I experiment with the idea. Use a tangy Spanish Manchego, aged Cheddar, California Dry Jack cheese, Monterey Jack, or other cheese with good melting properties. From the book: Fig Heaven
- 1 - 1/2 tablespoons extra virgin olive oil
- Four 9-inch flour tortillas
- 2 cups (about 8 ounces) coarsely shredded cheese (see Headnote)
- 1 cup diced trimmed firm ripe green or black figs (about 8 ounces or 6 large figs)
- 2 tablespoons minced red onion
- 2 tablespoons minced cilantro
- 1 tablespoon extra virgin olive oil
1. Preheat the oven to 350˚F. Brush a large baking sheet with about 1-1/2 tablespoons of olive oil.
2. Place 4 tortillas on the baking sheet. Spread 1/4 cup of the cheese on the bottom half of each tortillas. Add a layer of fig using 1/4 cup for each tortillas. Sprinkle each with about 1/2 tablespoon of the red onion and the cilantro. Top each with 1/4 cup of the remaining cheese. Fold the tortillas over to make half circles; press down lightly.
3. Bake, until the tortillas are golden brown on the bottom, about 8 minutes. With a wide spatula turn the tortillas; bake until the bottoms are golden brown, about 3 minutes. Remove the pan from the oven and cool slightly. Transfer the quesadillas to a cutting board and use a knife or scissors to cut each one into 4 wedges. Serve warm.
Makes 4 servings.
Copyright © 2003 by Marie Simmons. All rights reserved
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