Brie, Apple, and Arugula Quesadilla

I found this recipe in the October 2010 issue of Cooking Light. It is super delicious! I used spinach in place of arugula.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  tablespoon Dijon mustard
• 2  teaspoons apple cider
• 3 (10 inch)  flour tortillas
• 6  ounces  brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
• 1  fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound)
• 3  cups arugula, divided
• 3⁄4 teaspoon  freshly ground black pepper, divided

Directions

1. Combine mustard and cider in a small bowl; stir well.
2. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 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 arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.