*To shorten last minute cooking time, make the caramelized onions a day or two ahead and keep them in the refrigerator.
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.
Sprinkle onions with ¼ tsp of the salt and the pepper; toss. Remove from skillet.
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.
Coat same skillet with nonstick spray. Cook tortillas 1 at a time, over medium heat, about 2 minutes per side until golden.
Remove to cutting board and cut each into 4 wedges.
Recipe and photo by Terry Grieco Kenny