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This Apple, Chicken, and Brie Quesadilla is crunchy, creamy, and a delicious, light lunch that’s perfect for a crisp, fall day!
This past weekend, I decided to start meal prepping for the week. Our freezer’s been filled to the brim, I had ingredients that needed to be used up in the cabinet, and I just felt the necessity to eat better. I’m usually left wondering what I’m going to eat for lunch once noon rolls around. I have to admit that lately, I’ve been hopping in the car and pulling up to a drive-thru window. It had definitely taken a toll on the way I felt!
So I got to work cleaning out the fridge and freezer Sunday evening. I shredded chicken, made brown rice and beans with vegetables, and headed to the store the next day to pick up a few things to complete my meal plan. Even though I didn’t do so well on The Fast Metabolism Diet, I took away a lot of recipes and ingredients that I wouldn’t have used beforehand. Like Ezekiel bread! I’m loving the sprouted whole grain tortillas that I picked up this week!
The other day, as I once again pondered what I was going to make for lunch, I decided to get into fall flavor mode and make an apple quesadilla. I’ve been flagging recipes to make from the An Apple A Day cookbook (I’ll be sharing some other recipes inspired by this book within the next month or two!), so I had bought a bunch of pink lady apples. I used what I had in the fridge to make my quesadilla – including some creamy brie that I couldn’t stay away from – and whipped up a quesadilla perfect for a fall lunch!
- 1 tbsp. extra virgin olive oil
- 1 tbsp. Dijon mustard
- 2 tsp. apple cider
- 2 whole grain tortillas
- 1 cup baby arugula
- 1 small Pink Lady apple, sliced thin
- 1/4 cup Brie, rind removed and cubed
- 1/2 shredded chicken
- In a large skillet, heat extra virgin olive oil over medium heat.
- Mix mustard and apple cider together in a small bowl. Set aside.
- Add arugula, apples, brie and chicken to a tortilla.
- Drizzle with mustard mixture and top with the other tortilla.
- Add quesadilla to the preheated skillet. Cook on each side 1-2 minutes, or until tortilla starts to brown and brie is melted.
- Cut into 4 wedges and serve warm.
This quesadilla was exactly what I was craving! It was full of seasonal flavor, a great crunch from the apple slices, and what’s not to love about creamy, melted brie! I will definitely make this quesadilla again in the near future! And while this recipe might not completely fit the red theme for this week’s Maker’s Mix-Up, the apples sure do! We can’t wait to see what RED recipes and crafts you link-up this week!
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