Everyone knows quesadillas are delicious. But sometimes they need to be changed up a bit.
Try trading in the chicken and jack (or cheddar) for some delicious brie, tart apples and tasty spinach!
These are just as easy to make as a traditional quesadilla. There are only two ingredients for the sauce. Then you just have to slice some cheese and an apple, grab a handful of spinach and you're good to go!
The magazine I found the recipe in called these an appetizer, but I made them for dinner one weeknight.
The original recipe also called for arugula instead of spinach, but my grocery store was out of arugula. So I swapped it for spinach to tasty results! The spinach is also milder than arugula, so many may prefer it instead.
Recipe: Apple and brie quesadillas
Adapted from myrecipes.com
- 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 spinach, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 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 spinach. 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 ingredients. Cut each quesadilla into 4 wedges.
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