Follow these steps for perfect results
flour tortillas
taco size
goat cheese
creamy
prosciutto
thinly sliced
figs
sliced
Monterey jack cheese
shredded
fig preserves
vegetable oil
Set up grill for direct cooking over medium heat.
Oil grate when ready to start cooking.
Lay out 4 tortillas.
Spread each tortilla with half of the goat cheese.
Divide prosciutto and figs and place on top of the goat cheese.
Top with Monterey Jack cheese.
Cover with the remaining tortillas.
Cook on hot oiled grill for 3 to 4 minutes per side, or until cheese has melted and tortilla is golden brown.
Serve hot with fig preserves on the side.
For indoor cooking: Prepare quesadillas as directed.
In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat.
When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown, turning with a large spatula.
Garnish as directed.
Expert advice for the best results
Use a pizza cutter to slice the quesadillas for easy serving.
Brush the tortillas with olive oil before grilling for extra flavor.
Everything you need to know before you start
5 minutes
Components can be prepped ahead, assemble just before cooking.
Garnish with fresh herbs or a drizzle of balsamic glaze.
Serve with a side salad.
Offer a variety of dipping sauces.
Light and crisp to complement the flavors.
Discover the story behind this recipe
Fusion of Italian and Mexican flavors
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