Apple & Brie Quesadillas Recipe
Ingredients:
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider
- 4 small almond flour tortillas or 2 large 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
- 2 handfuls arugula microgreens, divided
- 3⁄4 teaspoon freshly ground black pepper, divided
Directions:
- 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 half of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange half of apple slices over cheese; top with 1 handful arugula microgreens. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half (or if using smaller tortillas like I did, cover two entire tortillas and top them with the remaining two); press gently with a spatula.
- Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure with remaining tortillas, cheese, apple slices, arugula, and pepper.
- Allow to cool and then cut each quesadilla into wedges and serve.
Enjoy!
