Sunday, October 24, 2010

Brie, Apple, and Arugula Quesadillas

I have come to the realization that I am just not a "meat and potatoes" kind of person, and I am completely fine with that fact. Okay, this may not be a new realization, but it is pertinent. When Adam and I got married, I was worried that we would butt heads when it came to what to eat for dinner. He loves his meat, and I could go either way -- I don't think eating meat every.single.night is a necessity.

There was a time when Adam refused to call any dish without meat a "meal", but I have slowly weaned him away from this thinking. While we definitely still eat our fair share of meat, we have tamed it down quite a bit, and added it in more for flavoring, rather than eating one massive chunk (although we definitely take exception to this at times). Not only is this healthier, but it's more budget friendly as well.

The biggest trick I've learned when preparing a meatless meal for those hardcore carnivores is substance. A light and frufu salad daintily drizzled with a fat-free dressing just isn't going to cut it. Nope, things like heavy veggies, beans, and other protein-packed items are where it's at. Which is exactly why I was slightly worried when planning this for dinner. Cheese. Fruit. Lettuce. Tortilla. Period.

Adam loved it. So much so, that he keeps asking me to me these again and again (obviously these get a green light for substance).

Brie, Apple, and Arugula Quesadillas
Adapted From: Cooking Light, October 2010

1 teaspoon coarse-ground mustard
2 teaspoons apple cider
3 (10-inch) flour tortillas
8 ounces Brie cheese, rind removed, cut into 1/4" slices
1 Honeycrisp apple, cored and cut into 1/4" slices
3 cups arugula
3/4 teaspoon ground black pepper

In a small bowl, whisk together the mustard and apple cider.

Heat a large nonstick skillet over medium heat. Using a pastry brush, spread about 1 teaspoon of the mustard mixture on each tortilla. Place one tortilla, mustard side up, in skillet. Cover half of tortilla with 1/3 of brie slices, followed by 1/3 of apple slices. Top with 1 cup of arugula and sprinkle with 1/4 teaspoon pepper.

Fold tortilla in half, pressing gently with a spatula. Cook for 2 minutes on each side, or until golden brown. Remove from pan, and repeat procedure twice more with remaining ingredients. Cut each quesadilla into 4 wedges.

Yields: 3 servings

Warm, cheesy, with crunchiness and tartness from the apples. Mmm mmm. Seriously though, it really can't get much easier to make such a tasty dinner.

Nutrition Facts
Amount per serving
Calories 409Calories from fat 206
% Daily Value
Total Fat 22.8g35%
Saturated Fat 13.5g67%
Cholesterol 76mg25%
Sodium 515mg21%
Total Carbs 33.6g11%
Dietary Fiber 5.1g21%
Sugars 6.4g
Protein 19.6g
Vitamin A 19%Vitamin C 9%
Calcium 22%Iron 9%


  1. I love fruit in quesadillas! These must have been delicious with the honeycrisps!

  2. I absolutely love brie with apples but never would have thought of putting them in a quesedilla. I will be trying this one soon. Thanks for the recipe!

  3. Apples and brie are one of my favorite combinations. They make for an awesome sounding quesadilla!

  4. Fantastic combination! I think I need this NOW!

  5. This sounds incredibly tasty, bet this would be wonderful enjoyed with a good glass of wine!

  6. Holy delicious. I'm sending this to Mountain Man and hopefully we'll have it when I get home from my business trip!

  7. My husband sounds very similar! But if it worked for yours I'm going to give it a try for mine! Looks great!

  8. I'm so happy I have all of these ingredients in my fridge!! Yay, I'll be making these tomorrow for lunch :)



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