piątek, 7 października 2011

tortilla


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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.
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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.
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