6 oz Brie cheese, rind removed and cut into 1/4 in. thick slices, divided
1 fuji apple, cored and cut into 1/4 in. thick slices (about 1/2 pound), divided
3 cups arugula, divided
3/4 tsp black pepper, divided
Instructions
Combine mustard and cider in a small bowl; stir
well.
Heat a large nonstick skillet over medium heat.
Spread each tortilla with about 1 1/2 tsp
mustard mixture. Place 1 tortilla, mustard side
up, in pan. Arrange one-third of cheese slices
over half of tortilla; cook for 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 tsp 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 tsp pepper. Cut each
quesadilla into 3-4 wedges.
Serving
Suggestions
Serve with a white wine.
Originally Submitted
1/28/2016
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