Get ready for your new favorite spin on quesadillas. I made these quesadillas for lunch last week and they were amazing. The perfect combo of flavors and so easy to toss together. It also made me feel healthy because mixed in with all that gooey cheese was a fruit and vegetable! I highly recommend!
BRIE, APPLE, AND ARUGULA QUESADILLAS
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
3 10 inch flour tortillas
6 ounces Brie cheese rind removed and cut into 1/4 inch pieces
1 Fuji Apple cored and cut into 1/4 inch pieces
3 cups Arugula divided
3/4 teaspoon fresh ground black pepper
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 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.
Recipe via Cooking Light