It’s been pretty hot here in Oakland in the middle of August and it’s always nice to enjoy the weather with some easy cuisine and a refreshing bite or two. I’ve just moved into my new apartment as well, so I’m getting used to the kitchen and slowly stocking up my pantry so I thought the simpler the recipe, the more fun I’d have. This is an invention I came up with last year when I had fresh figs for the first time, figs have a short season, so use them when you can find them because the flavor is unmistakeable and unique.

A little sweet, a little salty, a little peppery, this quesadilla really hit the spot, even in the heat of the day.

Fig Quesadilla

(For two servings)

2 Medium sized flour tortillas

4 Figs

1/2 Cup shredded pepper jack and cheddar cheese (usually “Mexican” mix)

2 Inches Manchego cheese

1 Tablespoon butter

 

The best thing you can do for this recipe is get everything ready, because quesadillas are quick and to be prepared is the best thing you can do. First I peeled the figs so I just had the flesh and seeds. You can eat the peel, but you won’t be cooking it for a long enough time for it to be soft and delightful with the melted cheese. Experiment! See if you like it with the peel. Once you peel the figs you mash them all together gently (not to a pulp just so it is mixed together).

 

You’ll start with a pat of butter in a medium-sized non-stick frying pan on a medium heat. Then add one tortilla, flip it over and start putting in the cheese. The pepper jack/cheddar mixture goes on one half of the tortilla. You can really put as much or as little cheese on this half as you want, just depends on how cheesy you like it.

After the cheese has started to melt a tiny bit, add half of the fig mixture, then sprinkle the Manchego on top and close the tortilla. After one minute flip the tortilla over and then flip it again twice more. Put it on your serving plate with a bit of cheese on top and serve with the summery strawberry salad. Repeat for a second serving (multiply for as many servings as you like).

Summery Strawberry Salad

(Serves two)

3-5 Strawberries

2 Handfuls salad mix

3 Large basil leaves

1/2 Teaspoon sugar

Seasoned Rice Vinegar (or Balsamic if you want a warmer flavor)

 

Wash and core the strawberries, slice thinly. Roll the basil leaves like you would a cigar and use a food-designated scissor to cut it into ribbons. Mix the strawberries and basil with the salad mix and sugar, and then add the vinegar to your liking. Enjoy!

So it was really simple, I think it took me less than 20 minutes for the whole meal (for two). The ingredients aren’t too expensive and they are easy to find.

Love and Happy Spatulas,

Alyssa


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