Brie, prosciutto, apple quesadilla

We had some extra Brie and prosciutto leftover from dinner the other night. I happened upon this recipe and it was perfect. Lower carb, delicious flavors and easy for a Friday night! I did add arugula to ours as well and yes I low the picture is crappy lol. I was in a hurry and I can never get a good pic of a quesadilla. I don’t know why! Anyway, despite how bad it looks it was great!



1 tbsp Dijon mustard
1 tbsp mayo
1 8-inch flour tortilla (I used Low carb mission wraps)
1 oz brie cheese, thinly sliced
2 slices black forest ham-we used prosciutto
3 thin slices of granny smith apple
1 tbsp olive or vegetable oil

In a small bowl, stir together mustard and mayonnaise. Spread about 1-2 tsp thinly over tortilla. Top one half of tortilla with cheese, ham and apple and fold the other half over top.
Heat oil in a heavy 10-inch skillet over medium low heat. When oil is hot, place quesadilla in pan. Let cook until tortilla is golden brown on the bottom, about 4 minutes. Carefully flip quesadilla and continue to cook until the other side is golden brown and cheese has melted.
Remove quesadilla to a cutting board and let cool for a few minutes to allow for easier cutting. Cut into four equal pieces and serve with remaining dijon mustard sauce.


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