Brie Apple And Arugula Quesadilla Recipes

BRIE, APPLE AND ARUGULA QUESADILLAS

Steps:

• Heat a nonstick or cast iron skillet or griddle over medium heat.
• Spread half of each tortilla with mustard. On that half, spread a layer of cheese and sprinkle with fresh ground black pepper. Top with a layer of apples and then the arugula. Fold tortilla over and place in hot pan with the side with cheese down first.
• Press gently on quesadilla. When bottom side is browning and cheese is melting, flip over and toast the other side. When that side is golden, remove with a spatula and serve.

APPLE BRIE QUESADILLAS

Steps:

• In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden.
• Spoon the mixture over half of each tortilla and top with apples and cheese.
• Fold over.
• Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

APPLE CINNAMON BRIE QUESADILLAS

Steps:

• Melt 3/4 teaspoon butter in a large skillet over medium heat, tilting the skillet to evenly spread butter. Place 1 tortilla in the melted butter. Cover tortilla with Brie cheese slices and apple slices; sprinkle with brown sugar and cinnamon. Place the remaining tortilla over the filling.
• Cook quesadilla until bottom tortilla is browned, 3 to 5 minutes. Spread the remaining 3/4 teaspoon butter on top tortilla; carefully flip quesadilla and cook until bottom tortilla is browned and cheese is melted, 3 to 5 more minutes. Slice quesadilla into quarters.

APPLE AND BRIE QUESADILLAS

Steps:

• Preheat a grill pan over medium-high heat. Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes.
• Lay the tortillas on a cutting board. Top each with one-quarter each of the grilled apple and brie on one side, then fold the tortillas in half to cover the filling.
• Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side. Meanwhile, mix the mustard and maple syrup in a bowl. Slice each quesadilla into wedges. Drizzle with the maple-mustard syrup and top with the bacon.