Apple, Brie & Spinach Quesadillas

Not all Fall cooking recipes with apples have to be desserts! Here's a savory (and quick) meal!

Apple, Brie & Spinach Quesadillas

Ingredients 

• 2 tablespoon Dijon mustard 
• 4 teaspoons apple cider 
• 8 (10-inch) flour tortillas 
• 1 wheel Brie cheese
• 1 apple, cored and cut into 1/4-inch-thick slices
• 4 cups baby spinach 
• salt & pepper

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 2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange 1/4 of cheese slices over tortilla; cook 1 minute or until cheese begins to melt. Arrange 1/4 of apple slices over cheese; top with 1 cup spinach. Sprinkle with salt and pepper. Top with another tortilla, press and carefully flip. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining sets of tortillas to make 4 whole quesadillas. Cut each quesadilla into 4 wedges.

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This totally adds a step to the process, because you have to precook these a bit before you use them in most recipes, but once we found uncooked/raw tortillas, we never went back. Two brands I know of are Tortillaland and Canasta. We've found these at Walmart of all places, in the refridgerated Mexican foods section near the dairy. They are more authentic and chewy and just head-over-heels better than the pre-cooked dry ones that are asked for in most recipes.