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Brie, Apple, and Arugula Quesadilla

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“I found this recipe in the October 2010 issue of Cooking Light. It is super delicious! I used spinach in place of arugula.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine mustard and cider in a small bowl; stir well.
  2. 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 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. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.

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