| 4 Flour 8″ Tortillas |
| 1/2 Cup each Shredded Pepper Jack and crumbled Blue Cheese |
| 3 Tbsp. Sliced Basil Leaves (1 Tbsp if dried) |
| 2 Tbsp. Chopped Onion |
| 2 Tbsp. Chopped Hazelnuts |
| 1 Pear, cored and very thinly sliced |
| 2 tsp. Olive Oil |
On half of each tortilla, sprinkle 1/4 of the cheeses, basil, onion, and hazelnuts; top with pear slices. Fold in half and brush both sides with olive oil. Heat in non-stick skillet 2-3 minutes on each side or until cheese melts and tortilla browns. Cut each quesadilla into four pieces.