I will admit, I was skeptical about this recipe due to the mix of flavors. I could not have been more wrong. I absolutely loved this! Once again, Cooking List has opened me up to new flavors.
Brie, Apple, and Arugula Quesadillas
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)
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Amount per serving
- Calories: 182
- Fat: 7.4g
- Saturated fat: 4.4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.2g
- Protein: 8.2g
- Carbohydrate: 20.6g
- Fiber: 3.2g
- Cholesterol: 24mg
- Iron: 0.8mg
- Sodium: 397mg
- Calcium: 111mg
- 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
- 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
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