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!
Makes
Serving size
Ingredients
4 (6-inch diameter) whole wheat tortillas, reduced sodium (Receta de Oro®)
4 ounces fig jam
4 ounces (115 g) goat cheese
Instructions
- Place 2 tortillas on a clean table or cutting board.
- Spread fig jam over each tortilla in a thin, even layer.
- Distribute chunks of goat cheese evenly over the jam. Cover each tortilla with a fresh tortilla and press down firmly.
- Heat a dry cast-iron skillet over high heat. Cook the quesadillas, one at a time, until browned on the bottom, about 2 minutes.
- 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.
- Transfer each cooked quesadilla to a plate using a spatula. Slice each into half and enjoy!
Cooking Tip
Consider making salt-free, home-made flour tortillas from scratch; you will avoid the commercially added sodium.
FamilyCook Productions
Nutrition Info
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
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