But seasons change, and Fall is upon us. Summer days (and menus) are nothing but memories. We ended our fling with Summer last week, and it's time to move on, my friends. Summer "just isn't that into us."
Good thing Fall can't keep its hands off of us :)
In the spirit of oh-so-seasonal quesadillas, let's welcome an Autumn-ized twist on the this traditionally Mexican dinner delight: Apple and Brie Quesadillas with Honey Mustard, featured in this month's Cooking Light.
My interest in this recipe was instantly piqued by the use of Brie--a cheese I consider to be "fancy-schmancy," and reserved for special occasions only. My hungry stomach and craving for soft cheese is a special occasion, right?
Needless to say, I certainly enjoyed my special-occasion-Brie. It paired beautifully with the crisp, sauteed apples and light honey mustard sauce. Autumn-ized Quesadillas, indeed.
Summer is nothing but a distant memory...
Apple and Brie Quesadillas
(recipe adapted from Cooking Light)
If you don't have Brie on hand, you could experiment with other cheeses for sure! Also, if you're not up for making your own honey mustard, you can always cheat and buy some pre-made--Ken's "light" version is quite tasty.
- 3 cups thinly sliced apples
- 1 onion, sliced
- a little olive oil
- Flour tortilla shells
- 6 oz. Brie cheese
- Salt and pepper to taste
- Honey Mustard Sauce (recipe below, or store-bought if you prefer)
Honey Mustard Vinaigrette Ingredients:
(I apologize--I didn't measure one thing for this! I just combine the ingredients and adjust to taste. Trust your inner Foodie!)
- White wine vinegar (probably a couple tablespoons?)
- Dijon mustard (a couple teaspoons?)
- Honey (a tablespoon?)
- Apple Cider (4 teaspoons?)
- Salt and pepper
1) Heat olive oil in a large skillet over medium heat. Add apples and cook until tender-crisp (about 5 -8 minutes). Add onions and cook until softened--about 4-5 minutes. (I also added a little apple cider into the mix!). Season with salt and pepper. Remove from heat and set aside.
2) Spread one half of the tortilla with Honey Mustard. On the other half of the tortilla, place Brie cheese (the recipe says "sliced Brie," but I just spread mine!). Place approximately 1/2 to 2/3 cup apple and onion mixture on top of mustard-coated side of tortilla. Fold over other half.
3) Heat a little olive oil in a skillet over medium heat. Place tortilla in skillet and cook until lightly browned on the bottom, approximately 3 minutes. Flip and cook until other side is also lightly browned. Serve with additional honey-mustard for dipping.