Rating: 4.5 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 12

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

Kathy Farrell-Kingsley
Recipe by Cooking Light October 2010

Gallery

Gentyl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:
6 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mustard and cider in a small bowl; stir well.

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  • 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

Nutrition Facts

182 calories; fat 7.4g; saturated fat 4.4g; mono fat 1.9g; poly fat 0.2g; protein 8.2g; carbohydrates 20.6g; fiber 3.2g; cholesterol 24mg; iron 0.8mg; sodium 397mg; calcium 111mg.
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