Caramelized Onions and Goat Cheese Quesadillas

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Chef Rosie Schwartz, author dietitian and nutrition consultant

We just don’t eat enough onions -- they’re so good for us and packed with flavour. If you like, make the filling a day ahead and refrigerate. 

4 tsp (20 ml) extra virgin olive oil    
2 large Spanish onions, thinly sliced 
2 tsp (10 ml) granulated sugar
2 tbsp (25 ml) balsamic vinegar
4 oz (225 g) crumbled soft lower fat goat cheese   
Salt and freshly ground pepper
8 large flour tortillas, preferably whole wheat
Vegetable oil cooking spray
In heavy skillet, heat oil over medium-high heat; add onions and sauté until translucent, about 10 minutes. Sprinkle with sugar, reduce heat to medium and cook, stirring occasionally, for 25 minutes or until onions are slightly browned. Add balsamic vinegar and stir to coat onions. Let cool. Stir in goat cheese. Season with salt and pepper to taste.

 Preheat oven to 400 F (200 C). Spray baking sheet with vegetable oil cooking spray. Set aside.

Spray 4 tortillas generously with cooking spray and place on prepared baking sheet, sprayed side down. Divide onion mixture equally among tortillas. Spray remaining 4 tortillas generously with cooking spray and place on top of onion mixture, sprayed side up. Bake for 12 to 14 minutes or until tortillas are golden brown. Let cool for several minutes before cutting each into 6 wedges. Serve warm. Makes 24 wedges.

 -from cookbook author consulting dietitian-nutritionist Rosie Schwartz

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