Best Fresh Fig Quesadillas Recipes

Prosciutto, Fig, and Goat Cheese Quesadillas image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 6

8 flour tortillas, taco size
5 ounces creamy goat cheese
3 ounces thinly sliced prosciutto
4 figs, sliced
1/2 cup shredded Monterey jack cheese
1/2 cup fig preserves

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.

Fig and Goat Cheese Bruschettas image

Provided by Ina Garten

Categories appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

Steps:

Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

Fresh Fig Quesadillas image

Provided by ratherbeswimmin

Categories < 30 Mins

Time 26m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons extra virgin olive oil
4 (9 inch) flour tortillas
2 cups coarsely shredded cheese (recommended Spanish Manchego, aged Cheddar, California Dry Jack, or Monterey Jack)
1 cup trimmed and diced firm ripe green figs or 1 cup black fig
2 tablespoons minced red onions
2 tablespoons minced fresh cilantro

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.