Brie, Apple, and Arugula Quesadillas

Brie, Apple, and Arugula Quesadillas Recipe
Photo: Gentyl & Hyers; Styling: Kendra Smoot
Fuji apples offer a crisp counterpoint to the rich, creamy cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer.

Yield:

6 servings (serving size: 2 wedges)

Recipe from

Nutritional Information

Calories 182
Fat 7.4 g
Satfat 4.4 g
Monofat 1.9 g
Polyfat 0.2 g
Protein 8.2 g
Carbohydrate 20.6 g
Fiber 3.2 g
Cholesterol 24 mg
Iron 0.8 mg
Sodium 397 mg
Calcium 111 mg

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 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

Preparation

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: Gewürztraminer. For a flavorful apple entrée like these quesadillas, try a French twist with an Alsatian gewürz. The barely off-dry 2009 Helfrich "Noble Tier" Gewürztraminer (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

Note:

Kathy Farrell-Kingsley,

October 2010
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