Ricotta, Fresh Fig & Arugula Quesadilla

Ricotta, fresh fig and arugula quesadilla

I’ve been on a fig kick lately and what goes better with figs than cheese? Nothing. So, I decided to combine the two with my favorite green of late, arugula, and make some quesadillas in Ezekiel tortillas. I love the flavor and texture of these tortillas (and all Food For Life products for that matter) and more importantly, they are made from pure sprouted grains. This was an extremely simple dinner to make- all it requires is placing tortillas on a baking sheet lined with parchment paper, adding the toppings, and baking for 35 minutes. Here’s how I put these guys together…

quesadilla toppings

Ingredients for two quesadillas:

4 Ezekiel tortillas (or tortillas of your choice)
1 small container of ricotta cheese (I like to use Organic Valley. It’s a bit pricier but it doesn’t contain any of the additives that most other brands do).
4 fresh figs
2 cups fresh arugula
2 pinches of sea salt
drop of honey for each fig

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and lay out two tortillas. Spread on a thick layer of ricotta cheese to each tortilla and top with arugula (1 cup on each) and figs. You can add a little more ricotta on top if you’d like. Sprinkle toppings on each tortilla with a pinch of salt and top each fig slice with a dime size drop of honey. Place on the bottom rack and bake for about 20 minutes or until bottom tortilla starts to brown a bit (the bottom tortilla will need to become a little crispy in order to absorb any liquid from the ricotta). Move up to top rack and cook for another 15 minutes or until top tortillas have browned a little.

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