Brie, Apple, and Arugula Quesadillas

By pattie_d

Ingredients

• Fuji apples offer a crisp counterpoint to the rich, creamy cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer.
• 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

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.

Wine match: Gewminer. For a flavorful apple entrlike these quesadillas, try a French twist with an Alsatian gewhe barely off-dry 2009 Helfrich "Noble Tier" Gewminer (Vin D'Alsace; $15) has crisp apple and melon flavors, plus some flamboyant floral (rose and gardenia) and spice components that work beautifully with the aromatic cheese and the spicy arugula. --Sara Schneider



CALORIES 182 ; FAT 7.4g (sat 4.4g,mono 1.9g,poly 0.2g); CHOLESTEROL 24mg; CALCIUM 111mg; CARBOHYDRATE 20.6g; SODIUM 397mg; PROTEIN 8.2g; FIBER 3.2g; IRON 0.8mg