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.