MAKES 4 SERVINGS
4 (8-inch) flour tortillas, plain, tomato, or whole wheat
1 can (15 ounces) Bartlett pear slices or halves, drained
2 cups (8 ounces) pre-shredded Monterey Jack cheese or cheddar cheese
1/3 cup roasted sweet red peppers, julienne-sliced and drained
1/3 cup sliced green onion
1 can (2 ounces) chopped mild green chiles, drained
Optional Toppings: Salsa, dairy sour cream, sliced olives or crumbled cooked bacon.
Preheat oven to 350°F. On a large baking sheet place two tortillas. Dice the pears; sprinkle half of the diced pears over each tortilla. Sprinkle half of the cheese, peppers, onions and chiles over each tortilla, leaving a 1-inch edge all around. Top with remaining tortillas, pressing them gently over the filling. Bake for 9 to 11 minutes, or until cheese is melted and filling is hot. Cut each quesadilla into eight wedges; serve immediately with desired toppings.
NOTE: Try a little olive oil in the pans and serve with a pear margarita!
NUTRITION (Per Serving)