I am an habitual lazy eater/grocery shopper. There. I said it.
I consistently list the same items on my grocery list from week to week then expect myself to suddenly morph them into a different meal than usual. Sounds reasonable enough, right?
Sometimes it works out, sometimes it has me running to the store on my way home from work for emergency fresh sage. This time it decidedly worked out.
Not exactly your typical quesadilla, but these things are good! In fact, they are good enough to have for dinner, lunch, then dinner again!
Adapted from Cooking Light.
- 1 tbsp Dijon mustard
- 2 tsp apple cider (I just used apple cider vinegar.)
- 3 (10-inch) whole wheat tortillas
- 3 ounces Brie cheese cut into small slices
- 1 Fuji apple, cored and cut into 1/4-inch-thick slices
- 3 cups spinach
- 3/4 tsp freshly ground black pepper
- Combine mustard and cider vinegar in a small bowl; stir well.
- Heat a large non-stick 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 spinach.
- 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.
- Cut each quesadilla into 4 wedges.
Servings ~ 3
Calories ~ 248, Fat ~ 12 g, Carbohydrates ~ 32 g, Protein ~ 17 g