Best Fig And Jalapeno Quesadillas Recipes

PROSCIUTTO, FIG, AND GOAT CHEESE QUESADILLAS

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side.
• INDOOR: Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.

FRESH FIG QUESADILLAS

Steps:

• Preheat oven to 350°; brush a large baking sheet with olive oil.
• Place the tortillas on the baking sheet.
• Spread ¼ cup of the cheese on the bottom half of each tortilla.
• Add a layer of figs (use about ¼ cup for each tortilla).
• Sprinkle each with about ½ tablespoons red onion and ½ tablespoon cilantro; then top with ¼ cup of the remaining cheese.
• Fold the tortilla over to make half-circles; press down lightly.
• Bake about 8 minutes or until the tortillas are golden brown on the bottom.
• Using a wide spatula, carefully turn the tortillas over; bake another 3 minutes or until the bottoms are golden.
• Remove the baking sheet from the oven and let cool slightly.
• Transfer the quesadillas to a cutting board; cut (using a knife or scissors) each one into 4 wedges.
• Serve immediately.

JALAPENO POPPER QUESADILLAS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
• Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
• Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
• Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.