Had some tortillas leftover from Cinco de Mayo and some arugula that needed to be used, and viola! Apple, Brie and Arugula Quesadillas are what’s for lunch, thanks to fakeginger. Somehow, Brie is even more delicious when oozing over apples. 👩🏻🍳. https://fakeginger.com/apple-and-brie-quesadillas/. 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 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. Instructions
Whisk together mustard and apple cider in a small bowl.
Heat a nonstick skillet over medium heat. Spread each tortilla with 1/3 of the mustard mixture and place in the hot skillet, mustard side up. Arrange 1/3 of the brie slices on half the tortilla. Once the cheese starts to melt, arrange 1/3 of the apple slices on the cheese and top with 1 cup arugula. Sprinkle with 1/4 teaspoon black pepper. Fold tortilla in half and press with a spatula to stick the sides together. Cook about 2 minutes or until golden brown, flip, and cook another 2 minutes on the other side. Cut into 4 wedges. Repeat with remaining ingredients.