Quesadillas are usually all about soft, yummy cheese. But this version allows you to get creative with vegetarian fillings.
There are a lot of quesadilla filling ideas out there, but this is one of the most unique. This easy-to-make quesadilla uses low-fat mozzarella cheese rather than the usual cheddar, Monterey Jack or Mexican-blend cheese. The recipe adds apple and the peppery bite of fresh arugula to create an unusual flavor, but with the rich, comforting texture of a classic quesadilla. Sneak in extra chopped or shredded vegetables (such as carrots, tomatoes or zucchini) or low-sodium beans to add even more nutrition.
Apple Arugula Quesadilla
1 tablespoon Dijon mustard
2 teaspoons apple cider
Cooking spray
3 (10-inch) whole-wheat flour tortillas
6 ounces low-fat mozzarella cheese
1 apple, cored and cut into 1/4-inch slices
3/4 teaspoons ground black pepper
3 cups arugula
Combine mustard and cider in a small bowl. Stir. Spray a nonstick skillet with cooking spray and set at medium heat. Place one tortilla in the skillet. Spread about 1-1/2 teaspoons of the mustard mixture onto the whole tortilla and add cheese over half the tortilla. Cook until cheese begins to melt. Add apple slices and ÂĽ teaspoon ground pepper to cheese. Top with 1 cup arugula. Fold tortilla in half and press with a spatula. Cook until golden brown on each side. Repeat steps 1 to 5 two more times. Cut each quesadilla into four wedges. Serves 6
Nutritional Analysis—Calories: 236; fat: 8.6g; cholesterol: 15mg; sodium: 378mg; carbohydrates: 29g; fiber: 3g; sugar: 8g; protein: 11g
Apple Arugula Quesadilla
