4 tablespoons dijon mustard
5 teaspoons apple cider
10-inch flour tortillas
6 large mushrooms
1 fuji apple, cored and sliced
3 cups of arugula
1 block of any cheese of your choice (I chose pepper jack)
1. Mix dijon mustard and apple cider in a small bowl and mix well. Set aside.
2. Slice apple into small pieces and mushrooms into small slices.
3. Use a cheese grater to shred cheese.
4. Place a tortilla on a non-stick pan over medium-low heat. Let sit for 3o seconds and flip over.
5. Spread 1 1/2 tablespoon of mustard on half of tortilla. Sprinkle a small handful of cheese over the mustard. Let sit for one minute before sprinkling small handful of apple over the cheese. Top with a nice amount of arugula and toss on some mushrooms before sprinkling black pepper.
6. Fold other half of tortilla over and gently press down with spatula.
7. Cook 3 minutes on each side or until golden brown.
8. Remove from pan. Slice quesadilla and repeat process as desired.
Sarahn’s Tip: Creating your own quesadillas can be so much fun because you can create it to your liking. If you want a fuller quesadilla add more ingredients on the tortilla and cook at a lower heat. If you just want to snack, turn up the heat to create a chip like texture for your tortilla. Add some salsa or other dip on the side to snack with.
Sarahn’s Twist: I modified this recipe off another that I saw online. The recipe I saw included brie cheese, but I decided to substitute in pepper jack cheese and add the mushrooms.
Sarahn’s Taste: This recipe is amazing. The apple cider mustard tastes great with the black pepper and the arugula was perfect for the leaf. I think I'll experiment with this recipe over and over and continue to create new quesadillas...maybe spinach and strawberry or kale and kiwi. #sarahnsays