Brie and Fuji Apple quesadilla ブリィチーズとリンゴのケサディア

japanese cake
This is a very interesting quesadilla. I bet you will not get this in Mexico but it is perfect with wine. We saw this in “Cooking Light” (paper copy) and both my wife and I independently thought it was interesting. Although the recipe came form “Cooking Light”, by no means, is this dish “light”. 

This is essentially just like any quesadilla but instead of Jack cheese and some kind of meat,  brie and Fuji apple are used, which make it very unique. Disclaimer: I did not follow the recipe to the letter, so the end product may have been slightly different. I used two small flour tortillas (instead of using a one large tortilla and folding it in half). The recipe calls for regular brie but it turns out I picked up goat milk brie instead, Fuji apple, and baby arugula.

I spread a thin layer of Dijon mustard (Grey Poupon) on one side of both tortillas. In a small (8 inch) frying pan on low flame, I add 1 tsp of olive oil and placed the first tortilla with the mustard side up and placed slices of brie on the tortilla.  After the cheese started melting, I placed thinly sliced Fuji apple on the cheese to cover the surface (I peeled and cored the apple before slicing) and a handful of arugula on the top. I sprinkled freshly cracked black pepper over it. I then placed the other tortilla with the mustard side down. I pressed gently with a spatula. After few minutes, I flipped it to brown the other side and cook it for 2-3 more minutes.

As you can see in the above image, melted brie started oozing out as I tried to cut it. The unique combination of goat milk brie, mustard, black pepper, apple (still crispy, sweet and sour) and slightly peppery arugula, all works together. The goat milk brie had a very pleasant somewhat “gamey” flavor. This was a very nice Franco-Mex (?) hors d’oeuvre indeed, which goes particularly well with wine. We had this with red wine but any white, particularly something like Riesling will also do.

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