Brie, Apple, Arugula Quesadilla

If you’re like me, you read a lot of cooking magazines and blogs. And what I usually end up making is something that really stands out to me. This was definitely one of those that made me think, “I like all those things, but together? I don’t know.” I’m happy to report that this ingredient combination does work! But, you be the judge.

I’ve adapted this recipe a bit, but you can find the original here:



1 Tbsp Dijon mustard

1 tsp apple cider

Flour Tortillas (I used olive oil tortillas.)

Brie cheese (I used Alouette brand Crème de Brie.)

Fuji apples


Black pepper


Combine the Dijon mustard and apple cider. Cut the apple into thin slices. Heat a nonstick skillet on medium heat.

Brush the mustard cider mixture over half the tortilla. Spread the Brie on the other half.

Grab a handful of arugula and put it on top of the mustard cider mixture. Place the apple slices on top of the Brie. Dash some black pepper on top. Fold in half.

Cook on skillet about 2 minutes or until golden brown. Cut with a pizza cutter and enjoy!

**Milady Note: I love cheese, the more cheese the better. I found this spreadable Brie and thought I died and went to heaven. But, feel free to use traditional Brie, just remove the rind first!


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