Brie, Apple, and Arugula Quesadilla |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe in the October 2010 issue of Cooking Light. It is super delicious! I used spinach in place of arugula. Ingredients:
1 tablespoon dijon mustard |
2 teaspoons apple cider |
3 (10 inch) flour tortillas |
6 ounces brie cheese, rind removed and cut into 1/4-inch-thick slices, divided |
1 fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound) |
3 cups arugula, divided |
3/4 teaspoon freshly ground black pepper, divided |
Directions:
1. Combine mustard and cider in a small bowl; stir well.
2. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.
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