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Quesadillas with Goat Cheese, Figs and Caramelized Onions

An unusual and delicious lunch entree or appetizer.

Per Serving: 251 calories, 8 g fat, 0 g sat fat,9 g protein, 37 g carbohydrates, 5 g fiber, 13 mg cholesterol, 600 mg sodium
Quesadillas with Goat Cheese, Figs and Caramelized Onions  Photo
Yield: 4 Servings; 2 wedges


  • 1/2 tsp olive oil
  • 1 large onion, halved and sliced (about 2 cups)*
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 (6 to 8 inch) 96% fat-free flour tortillas
  • 4 oz soft goat cheese
  • 2 cups baby arugula
  • 6 fresh figs, each cut into in 4 slices

*To shorten last minute cooking time, make the caramelized onions a day or two ahead and keep them in the refrigerator.


  1. Heat oil in a large nonstick skillet over medium heat. Add onions; cover and cook over medium to medium-low heat, stirring occasionally, until onions are golden and tender, about 15 minutes.

  2. Sprinkle onions with ¼ tsp of the salt and the pepper; toss. Remove from skillet.

  3. To assemble quesadillas, put the tortillas on a flat service. Spread each with 1 oz of the goat cheese. Top each of 2 with 1 cup of the arugula, then top evenly with the sliced figs and caramelized onions. Sprinkle with remaining salt. Top with the other 2 tortillas, cheese side down. Press down lightly.

  4. Coat same skillet with nonstick spray. Cook tortillas 1 at a time, over medium heat, about 2 minutes per side until golden.

  5. Remove to cutting board and cut each into 4 wedges.

Recipe and photo by Terry Grieco Kenny

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