brie, apple, and spinach quesadillas

While the taste is still fresh on my tongue, I figured I should post the recipe to my delicious dinner! I found this recipe in my October edition of Cooking Light, and I made a few variations to fit ingredients I already had at home, and they turned out to be SO delicious! I have never made a quesadilla with fruit in it, but the crunch of the apple with the creamy of the brie was a divine combination!

Yield: 6 servings (serving size: 2 wedges)

Ingredients

• 1  tablespoon  Dijon mustard
• 2  teaspoons  apple cider
• 3  (10-inch) flour tortillas {I used jalapeno cheddar tortillas and it added a little spice!}
• 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 {I used spinach and it was yummo}
• 3/4  teaspoon  freshly ground black pepper, divided {I forgot the pepper, and I don't think I really missed out!}

Preparation

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.

 ***I just fully prepared mine and slapped it in my panini press and cooked for about 2  minutes. 

Voila!

Cheers to trying new recipes!!!

Let me know if you try this out :) It is super simple and would be a hit serving to guests!