1/2 cup each shredded pepper jack and crumbled blue cheese
3 tablespoons sliced fresh basil leaves (1 tablespoon, if dried)
2 tablespoons chopped onion
2 tablespoons chopped hazelnuts or walnuts
1 Bartlett pear, cored and thinly sliced
2 teaspoons oil
On half of each tortilla, sprinkle one-fourth of the cheeses, basil, onion, and nuts; top with pear slices. Fold in half and brush both sides with oil. Heat in non-stick skillet 2 to 3 minutes on each side or until cheese melts and tortilla browns, Cut each quesadilla into four pieces.