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
How to Make It
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.
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
These are really tasty, but I think a few modifications would make them even better! I would recommend using granny smith apples as a nice tart contrast to the brie. I would also double the mustard and try to find a nice spicy brown one. I've never been a huge fan of arugula, so I think I would try spinach instead next time. Also tried them with prosciutto at the recommendation of another reviewer and was not disappointed. This recipe is definitely a keeper!
For some reason I really didn't like these... the brie was not very flavorful and just kinda added a mushy background. Made with Arugula and while I like the taste of some arugula in salads, this was a little overpowering for me. I think it was more personal taste then a bad recipe.
This is so good and easy. I could not find any arugula so I used alfalfa sprouts. I could have used spinach too. I used the low carb high fiber tortillas. Really like the idea of adding proscuitto and a dipping sauce! Do try!
What is great about this is that it's so easy and tastes like you're 'being bad'. Really creamy, delicious flavors.The dijon gives a nice kick to it, and the peppery arugula with a good earthy brie, and the crisp apples.... mmmmmm.... Just don't leave the apple slices too thick, or it sets it off balance.
This recipe is a clear fall winner. Simple to make, yet a very distinct flavor. These are awesome for lunch and fill you up way more than you might think (with no meat). I made them twice last weekend. Read the full review here: http://onenightaweek.wordpress.com/2010/10/18/week-32-know-a-celebrity-eat-like-royalty/
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!