Brie, Apple and Arugula Quesadillas

Brie, Apple and Arugula Quesadillas


  • 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 apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
  • 3 cups arugula, divided
  • 3/4 teaspoon fresh ground black pepper, divided


Stir together in small bowl mustard and cider. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 tsp. mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange 1/3 of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange 1/3 of apple slices over cheese; top with 1 cup arugula. Sprinkle pepper and fold tortilla in half; press gently with a spatula. Cook 2 min. on each side or until golden. Remove from pan and repeat with remaining ingredients

[print-me target=”.post-content”]