Brie, Apple, and Arugula Quesadillas
Fuji apples work well in this recipe from Cooking Light magazine, but you can substitute Honeycrisp or Ambrosia apples, if you prefer. Half a quesadilla has just 182 calories and 3 grams of fiber.
- 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
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.