FRESH FIG QUESADILLAS

"I've made these with a combination of fresh figs and peaches or just with figs. Figs and cheese are always a winning combination; warm melted cheese is what makes these especially yummy."

Olive or other flavorless oil
4 large flour or corn tortillas
Approximately 2 cups (about 8 ounces) coarsely shredded Manchego, Monterey Jack or other cheese
About 4 to 6 large, firm, ripe figs, any color or a mixture of colors, stems trimmed, cut into crosswise slices
1 jalapeno, trimmed, seeded (if preferred) and finely chopped
1/4 cup finely chopped red onion or scallions
1/4 cup chopped cilantro

Preheat the oven to 350 degrees F. Brush a large baking sheet or rimmed sheet pan lightly with oil.

Place two of the tortillas on the baking sheet. Sprinkle about a quarter of the cheese on the bottom half of each tortilla. Arrange a single layer of fig slices on top of the cheese, using about 1-11/2 figs per tortilla. Sprinkle each with about a quarter of the jalapeno, red onion or scallions and cilantro. Fold the top half over the bottom and press lightly. Move the tortillas to one side of the pan and repeat with the remaining tortillas, using up all of the filling.

Bake the tortillas for 6-8 minutes or until the bottoms are golden. Remove the pan from the oven and with a wide spatula, carefully turn each one over. Return to the oven and bake 3-4 minutes more, or until the cheese is melted and the tortillas are lightly toasted. Cool slightly before cutting into wedges. Serve warm.

Serves 4
Adapted from source: Fig Heaven by Marie Simmons