Friday, October 12, 2012

Brie, Apple, & Arugula Quesadilla

I got a few Instagram and twitter comments on the quesadillas I made earlier this week.  So I thought I'd post the recipe.

I got the recipe from  I only made slight changes to the recipe so they should get 98% of the credit.  I am posting the original recipe below but then adding my changes.  If you don't like lots of kick then you'll want to look at my adjustments. 

This recipe was so good and its vegetarian for those who care!

Original Recipe

  • 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
Original Directions
  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.

My Changes:
The mustard mixture was extremely spicy. My roommate thought it was horshraddish sauce.  So, we recommend some adjustments.  

Option 1) Instead of dry mustard, use a prepared mustard.  I would recommend a dijon or a honey mustard.  Add the cider to your liking.  You want it a little thick so you can spread it on and not get your tortilla soggy.

Option 2) What we did instead.  When adding the original mixture, only add about 1/2 teaspoon at a time, spreading it super thin and evenly.  It was so thin you could barely tell it was on there. THis way we got some of the kick but not the bite!

Also, we didn't use Fuji and eliminated the pepper.  We used Macs that we picked at the farm last weekend.  

Enjoy! I'd love to hear back how yours turned out and any changes you made!

Have a great weekend everyone!

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