Brie, Apple, and Arugula Quesadillas

Yield: 6 servings (serving size: 2 wedges)  


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), divided 

3 cups arugula, divided

3/4 teaspoon freshly ground black pepper, divided


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.

Photo: Gentyl & Hyers; Styling: Kendra Smoot

Recipe provided by: Kathy Farrell-KingsleyCooking Light, OCTOBER 2010


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