Fig And Goat Cheese Quesadilla

This unique recipe gives the typical quesadilla a Mediterranean twist. It’s perfect for breakfast or as a snack at any time of the year and is very kidney-friendly!

Serving size

½ quesadilla

Makes

4 servings

Prep time: 5min
Cook time: 5min
Total: 10min

Ingredients

4 (6-inch diameter) whole wheat tortillas, reduced sodium (Receta de Oro®)

4 ounces fig jam

4 ounces (115 g) goat cheese

Nutrition Info

Makes: 4 servings  Serving size: ½ quesadilla

Calories

236

Fat

8 g

Saturated Fat

5 g

Trans Fat

<1 g

Cholesterol

13 mg

Carbohydrates

395 g

Sugar

24 g

Fiber

2 g

Protein

8 g

Sodium

240 mg

Calcium

40 mg

Phosphorus

72 mg

Potassium

112 mg

Instructions

  1. Place 2 tortillas on a clean table or cutting board.
  2. Spread fig jam over each tortilla in a thin, even layer.
  3. Distribute chunks of goat cheese evenly over the jam. Cover each tortilla with a fresh tortilla and press down firmly.
  4. Heat a dry cast-iron skillet over high heat.  Cook the quesadillas, one at a time, until browned on the bottom, about 2 minutes.
  5. Flip carefully with a spatula to cook the second side for 1 to 2 minutes more. Reduce heat, if necessary, to avoid either sides becoming overly blackened.
  6. Transfer each cooked quesadilla to a plate using a spatula. Slice each into half and enjoy!
FamilyCook Productions

Consider making salt-free, home-made flour tortillas from scratch; you will avoid the commercially added sodium.