Photo: Gentyl & Hyers; Styling: Kendra Smoot
Yield
6 servings (serving size: 2 wedges)

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Ratings & Reviews

jamieljorgensen's Review

jamieljorgensen
April 23, 2011
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!

J9Meyer's Review

schaines
September 24, 2012
N/A

TheBooks's Review

FrankPaul
May 15, 2012
N/A

schaines's Review

ald0ra
October 31, 2011
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.

nicolecorsi's Review

Linz2001um
June 12, 2011
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.

sprky182's Review

SandiePAC
April 19, 2011
These were a tasty and quick weekend lunch. Yum! I've even used these same ingredients on a pizza and it was also tasty.

pogomiss's Review

JessicaStacey
January 05, 2011
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!

Linz2001um's Review

bkdice
November 16, 2010
This is SO good. It is very unique but incredibly tasty. I added red onion and made extra mustard sauce for dipping. This is also a quick and easy recipe.

bkdice's Review

NSG8590
October 20, 2010
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.

jaclyncmemphis's Review

GinaSalt
October 18, 2010
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/