BRIE, APPLE, and ARUGULA QUESADILLAS

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I made these last night.  Very delicious!!  Recipe to follow, from October Cooking Light magazine.  

BRIE, APPLE and ARUGULA QUESADILLAS

1 tablespoon Dijon mustard

2 teaspoons apple cider

3 (10 inch) flour tortillas (white or whole wheat)

6 ounces Brie cheese, rind removed and cut into 1/4 inch thick slices

1 fuji apple, cored, peeled and cut into 1/4 inch thick slices

3 cups arugula

3/4 teaspoon freshly ground black pepper

Combine mustard and cider in a small bowl; stir well.

Mustard 

Heat a large nonstick skillet over medium heat.  Spread each tortilla with about 1 1/2 teaspoon of the mustard mixture.  Place one 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 of arugula.  Sprinkle with 1/4 teaspoon pepper.

Open face 

Fold tortilla in half, press gently with a spatula.  

Skillet 

Cook 2 minutes on each side or until golden brown.  Repeat process with remaining two tortillas. Cut each finished quesadilla into 3 triangles.  

Enjoy!!!

I understand there were problems on the site last night.  Thank you for letting me know!  I apologize, Karen and I are so frustrated, but we are trying to get it worked out.  I don't think I know anyone that has had more site problems than us–so sorry!