Fresh Fig Quesadillas | CUESA

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Fresh Fig Quesadillas


Adapted from Fig Heaven by Marie Simmons (William Morrow, 2004)

Serves 4


Olive or other flavorless oil
4 large flour or corn tortillas
Approximately 2 cups (about 8 ounces) coarsely shredded hard-style or semi-soft grating/shredding cheese, like a Manchego, Monterey Jack, or other cheese
About 4 to 6 large ripe figs, any color, or a mixture of colors, stems trimmed, cut into crosswise slices
1 chile, or more to taste, trimmed, seeded (if preferred) and finely chopped
¼ cup finely chopped red onion or scallions
¼ cup chopped cilantro


  1. Preheat the oven to 350°F. Brush a large baking sheet or rimmed sheet pan light with oil.

  2. Place the tortillas on the baking sheet. Sprinkle about ¼ 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 to 1-½ figs per tortilla. Sprinkle each with about ¼ of the chile, the red onion or scallions, and cilantro. Fold the top half over the bottom and press lightly. Arrange on the pan.
  3. Bake the tortillas for 6 to 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 to 4 minutes more, or until the cheese is melted and the tortillas are lightly toasted. Cool slightly before cutting into wedges. Serve warm.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »