30 Minute Meal/ Appetizer/Snack

Apple, Brie and Arugala Quesadillas

Yesterday it was in the 70’s all day!! We celebrated by spending the whole day outside – playdate at the park, lunch at a roadside shake stand, and then after a quick nap we went to a wildlife refuge and walked some trails. Then we decided to extend the day by pulling out the grill for dinner! We finally sucked it up and sprayed our yard with a massive amount of toxic chemicals, so no more bugs!! We live only a block from the river, and so mosquitoes had literally taken over our yard. Just stepping out the door to get the mail cost you a pint of blood and 7 new bites. 
I put up with it for 3 whole months, tried all the natural bug repellents, the “nice” way of doing things; but eventually I just got irritated. Poor Ladybug was just covered in bug bites and scratches, the dogs were itching, we were itching… It was time for intervention. A toxic chemical intervention. Now we can actually sit outside and enjoy our porch! Which is awesome since its been SO nice out! I normally hate using chemicals like that, but enough already, you know?
These quesadillas are the perfect lunch. They are quick and simple to make, yet healthy and delicious, too! And they are an awesome change from the PB&J and mac and cheese that we normally eat for lunch. I really loved these – they seem sophisticated and fancy, but were so easy to make! 
Brie, Apple, and Arugula Quesadillas (Cooking Light, October 2010)
1 TBSP Dijon Mustard
2 tsp apple cider
3 10″ flour tortillas
6 ounces Brie cheese, rind removed and cut into 1/4″ thick slices
1 Fuji apple, cored and sliced into 1/4″ thick slices
3 cups arugula
3/4 tsp pepper
In a small bowl combine the dijon mustard and the apple cider.
Heat a large non-stick skillet over medium heat.
Spread each tortilla with 1/2 tsp of the mustard mixture and sprinkle 1/4 tsp pepper on top.
Place the tortilla, mustard side up, on the skillet. 
Arrange 1/3 of the cheese slices over half the tortilla and cook for 1 minute, or just until the cheese starts to melt.
Arrange 1/3 of the apple slices over the cheese.
Top the apples with 1 cup of arugula.
Carefully fold the tortilla in half and gently press with the spatula. 
Cook 2 minutes on each side, until the tortilla is golden brown and the cheese is melted.
Cut the tortilla into 4 wedges.
Repeat with the remaining 2 tortillas.

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  • Reply
    September 1, 2012 at 2:00 PM

    What a great twist on quesadillas, we make them all the time, but much heavier and I like your approach a lot better!

    Haven't had a day in the 70's yet, but I know it will come and I won't be that happy 😉

    Hope you are having a great beginning of a Labor Day weekend!

  • Reply
    September 2, 2012 at 1:44 AM

    Completely understand that pesky mosquito problem and I feel your pain about using chemicals.

    The quesadillas sound yummy and look great! Definitely a combination to try.

  • Reply
    Amy (Savory Moments)
    September 2, 2012 at 11:27 AM

    Love these! I am excited for fall and apple season. I like to make a quesadilla with apples, too – along with caramelized onions, chicken, and smoked cheddar.

  • Reply
    Ilan @ IronWhisk.com
    September 3, 2012 at 5:07 PM

    I love quesadillas but I always make the classic chicken ones. This look like a delicious twist 🙂

  • Reply
    Barbara Bakes
    September 5, 2012 at 9:50 AM

    I great combination of flavors. Sounds like the perfect day.

  • Reply
    September 10, 2012 at 1:59 AM

    Apples with mustard and brie is amazing as is..but add peppery arugula and wow. Oh..I also love quesadillas 😉 This is one combo I need to try!

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