A wonderful way to enjoy fresh figs, these quesadillas combine their sweet tanginess with creamy Monterrey Jack and smokey chipotle chiles. The result is a sweet, spicy, melty mess that you won’t mind cleaning up after.
1 (7-ounce) can chipotle chiles in adobo sauce (available in Latino markets)
4 taco-sized tortillas of choice (if using corn, sprinkle lightly with water)
2 cups Monterrey Jack cheese, shredded
Stir figs together with canned chipotles to coat thoroughly. Set aside.
Lightly grease, and heat a skillet or comal to medium. Once it begins to show small wisps of smoke, carefully lay down one tortilla, and allow to toast for a few seconds. Sprinkle a quarter of the cheese (about 1/2 cup) all over the tortilla, leaving about 1/2 inch around the edge. Allow to toast until cheese begins to melt.
Spoon a quarter of the fig mixture (about 1/4 cup) over the melting cheese, and spread into an even layer. Use a spatula to fold the quesadilla over itself, creating a half moon, and press down slightly to seal. Some filling may fall out; just scoot it back in.
Allow quesadilla to cook for about 1 minute before flipping and cooking another minute. Slide onto a plate, and allow to cool slightly before cutting in half. Repeat with remaining tortillas and filling.
Serve with cool avocado slices and an cold drink.
*Note: You can also make a bigger quesadilla by layering another tortilla on top of the filling rather than folding it over itself. These are a little trickier to flip, but more likely to hold on to all of their filling.