I found this recipe awhile back in Cooking Light Magazine. I don’t tend to follow it to the letter and so here is how I make this light and easy quesadilla. Spread half of a tortilla (burrito size) with dijon mustard. Spread an ounce of brie on top. Place slices of a Fuji apple on top. The original recipe calls for arugula but I don’t like arugula much so I use spinach instead. Pepper that sucker up! I love my press. Fold the tortilla in half and grill until lightly brown and cheese is melted....Read More
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