More figs :O (and more quesadillas!)
Last fig recipe for a while—I promise…I think? LOL
This is one of those recipes, that is like the tastiest thing on the Earth, but the pictures don’t come close to doing it justice. Why does that have to happen 🙁 Guess you’re just going to have to take my word for it. It’s savory-sweet-gooey perfection!
Okay, just for second, can we talk about football? I know it has nothing to do with these quesadillas (hell, these could kinda, maybe be classy “football food”?), but I’m SO HAPPY it’s back!! And this is the first year that I have my own Fantasy team. I joined a league with my little sister and some of her friends. I won my first week’s match-up, too! I wish I could take credit for the hilarious name of my team, but I stole it from the internet: Breesus, King of the Drews (Drew Brees is my QB).
The only horrible, terrible thing? The Seahawks lost their first game in overtime… -siiiigh-
So, these quesadillas are pretty fool-proof to make. Only a handful of ingredients, but big flavor payoff. If you didn’t want to spend the time cooking the chicken (not that it takes very long, but just for another shortcut), you could just pull some meat off of a rotisserie chicken.
If you don’t have already reduced balsamic glaze in your pantry, you can make your own by boiling down balsamic vinegar in a saucepan until it reaches a thick, syrupy consistency. You can add a little honey or sugar if you want it a bit sweeter. I drizzled it over the top, and then served even a little more on the side for dipping—totally delicious!
Yield: 2-4 servings
- 1 boneless, skinless chicken breast
- 2 tbsp olive oil
- Lawry's seasoning salt
- freshly-cracked black pepper
- 1 cup sliced fresh figs (I used Black Mission and Brown Turkey)
- 1 tbsp balsamic vinegar
- 2 large flour tortillas
- butter, to grease the pan
- 8 oz. mozzarella cheese
- balsamic glaze, to serve
for the chicken:
- Preheat oven to 350 degrees. Heat 1 tablespoon of olive oil over medium-high heat in a medium skillet. Pat the chicken breast dry with a paper towel, and sprinkle generously with the seasoning salt and pepper. Cook on both sides until browned. Place the pan in the oven, until the chicken is cooked through. Allow the chicken to cool slightly, then slice or shred.
for the figs:
- Heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add in the figs and salute until they start to get a little browned, and soft. Add in the balsamic vinegar and gently toss to coat. Remove to a plate.
for the quesadillas:
- Heat some butter in a large frying pan until it's bubbling. Rub one of the tortillas in it, then take it out. Set the other one in the bottom of the pan. Scatter most of the cheese across it, then the chicken, and the figs. Spread the remaining cheese on top. Top with the other tortilla---butter-side out.
- Heat on both sides until the tortillas are crisp and golden brown, and the cheese is melty.
- Slice into wedges and drizzle with balsamic glaze!