Tested this out on my nieces and family & recieved mixed reviews. For those over 30 yrs very good and those under 10 yrs preferred cheddar cheese.. ce la vie :)
I myself have to admit that next time I would grate the apple vs slicing and I would not use butter brie cheese because it melts before you get a chance to place it on the the tortilla.
But all in all, very good reviews received by all!
1 T
Dijon mustard
2 t
apple cider
3
(10-inch) flour tortillas
6
ounces Brie cheese, rind removed & cut into 1/4" thick slices
1 Fuji
apple, cored &cut into 1/4-inch-thick slices
3 cups
arugula
3/4 t pepper
Preparation
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.
Courtesy
of Cooking Light:
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