1 tablespoon Dijon mustard
2 teaspoons apple cider
3 (10-inch) flour tortillas
6 ounces Brie cheese, rind removed and cut into
1 Fuji apple, cored and cut into
3 cups arugula
¾ teaspoon freshly ground black pepper
Combine the mustard and cider in a small bowl; stir well.
Heat a large skillet over medium heat. Spread each tortilla with about 1 ½ teaspoons of the mustard mixture. Place 1 tortilla, mustard side up, in the 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 ¼ teaspoon of pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortilla and ingredients. Cut each quesadilla into 4 wedges.
Recipe from Cooking Light, October 2010, http://www.cookinglight.com/