Roasted Plum and Goat Cheese Quesadillas


  • Cooking oil spray
  • 1 medium-sized sweet onion, cut in half and thinly sliced
  • 2 teaspoons olive or canola oil
  • 1⁄2–1 teaspoon chili powder
  • 1 log of goat cheese (4–6 ounces) cut into four lengthwise slices, each slice cut in two
  • 4 flour tortillas, 8 inches each
  • 1⁄4 cup shredded cilantro leaves
  • 8 medium-sized plums, cut in half, roasted firm and thinly sliced
  • 1 cup salsa


  1. Preheat the oven to 425˚F. Lightly spray a baking sheet with cooking oil spray.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion, sprinkle with the chili powder, and stir-fry for 5 minutes, until the slices are soft and golden on the edges.
  3. Place two pieces of cheese on half of each tortilla (leave one side empty for folding over the filling), and sprinkle with the cilantro. Top the cheese with the onion and the roasted plums. Fold over the tortilla to form a semicircle, enclosing the plum mixture. Press the sides together gently.
  4. Place the tortillas on the baking sheet. Spray the tops with cooking oil spray and bake for 5 minutes.
  5. Remove from the oven, and when cool enough to handle, cut each quesadilla in half. Serve warm with the salsa on the side (if using).
To Roast Fruit . . .

Cut the fruits in half, remove the pits, and place in a single layer, cut side up, in a baking dish that is sprayed with butter-flavored oil or olive oil. Sprinkle the fruits with 1⁄4 to 1⁄2 cup of sugar flavored with 1⁄2 teaspoon of ground cinnamon and drizzle with 3 to 4 tablespoons of melted butter. Or spray with butter-flavored oil and drizzle with 2 tablespoons of peach or apricot nectar or apple juice. If a more savory flavor is desired to accompany a robust entrée, eliminate the butter and sugar and drizzle with 1⁄4 cup of honey teriyaki sauce. Cover the dish with foil and bake at 400˚F for 10 minutes. Remove the foil and bake for 10 to 15 minutes longer, or until the fruit has softened and caramelized. Place under the broiler for 2 minutes if you prefer a more caramelized finish.

For the non-roasters:

If roasting the plums doesn’t fit your schedule, cut each into six to eight slices and soften them in the skillet with the onions.

Olwen Woodier

Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook. She has written about food for 35 years, including articles for… See Bio

Articles of Interest


Buying Options

We don't sell books directly through If you'd like to buy , please visit one of the online retailers above or give us a call and we'll take care of you. Support local businesses when you can!

Storey Direct: 1-800-441-5700

Read More at Good Reads