Wednesday, September 4, 2013

Chicken, Brie, and Apple Quesadillas

This recipe is adapted from one in the October 2010 issue of Cooking Light. I like how this recipe uses apples in an unexpected way, and it can be modified to fit your own tastes. I used Brie cheese like the original recipe calls for, but a cheddar cheese would be great as well. If you aren't fond of the peppery taste of arugula, try spinach. All in all, this is a great recipe to welcome the tastes of fall.

Chicken, Brie, and Apple Quesadillas


1 lb of chicken tenders

2 T olive oil

2 T Dijon mustard

1/4 cup + 2 tsp apple cider (divided) (or 100% apple juice)

4 (10-inch) flour tortillas

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

1 honey crisp apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided

4 cups arugula, divided

3/4 teaspoon freshly ground black pepper, divided


Heat olive oil over medium high heat. Season chicken tenders with salt and pepper and add to the pan. After a few minutes of cooking add 1/4 cup of apple juice or cider, cover to steam. Cook for 3-4 minutes per side, until cooked through. Let cool and then cut up into 1/2 inch cubes.

Combine mustard and cider in a small bowl; stir well.
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. Top the cheese with 2-3 T of the cooked chicken. Arrange one-third of apple slices over the chicken and then 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 3 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.