Tangy warm melted cheese and soft sweet squishy figs nestled in a tortilla is heaven in a wrapper. You can use almost any cheese with good melting properties. We prefer a Spanish Manchego, a tangy blue Stilton or a creamy mild Monterey Jack. For a quick snack, this quesadilla recipe with figs and basil from our culinary team is easy and delicious.
4 large rice, flour, or corn tortillas
2 cups (about 8 ounces) coarsely shredded cheese (see headnote for suggested cheeses)
6 to 8 large, ripe figs, any color, or a mixture of color. Trim stems and cut into ¼ inch rounds.
1/2 jalapeno, trimmed, seeded (if preferred) and finely chopped
1/4 cup basil
1/4 cup chopped cilantro
2-3 scallions, finely chopped
- Mix all the ingredients together, except for the figs.
- Warm the tortillas in a skillet or comal (a flat griddle with a smooth surface), sprinkle about 1/4 of the cheese mixture on half of each tortilla, add a single layer of fig slices on top of the cheese, using two figs per tortilla. Fold the tortillas over the filling and press lightly.
- Cook over medium heat for three to five minutes on each side or until the bottoms are golden.
- Add salsa fresca. ¡Buen provecho!