Very delicious and a new favorite of mine!! Recipe from October Cooking Light magazine, I found it on Judy Aldridge blog, Atlantis Home.
BRIE, APPLE and ARUGULA QUESADILLAS
1 tablespoon Dijon mustard
2 teaspoons apple cider
3 (10 inch) flour tortillas (white or whole wheat)
6 ounces Brie cheese, rind removed and cut into 1/4 inch thick slices
1 fuji apple, cored, peeled and cut into 1/4 inch thick slices
3 cups arugula
3/4 teaspoon freshly ground black pepper
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 teaspoon of the mustard mixture. Place one 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 of 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. Repeat process with remaining two tortillas. Cut each finished quesadilla into 3 triangles.
Served with tomato soup and your in heaven!