1 cupgrated cheese (try cheddar, jack, or pepper jack)
1 cuppear slices (fresh or canned and drained)
½ cupfinely chopped bell pepper (any color)
2 Tablespoonsminced onion (any type)
4 medium whole-wheat tortillas
Wash hands with soap and water.
Divide cheese, pears pepper and onion between the tortillas, covering about half of each tortilla. Fold each tortilla in half over the filling.
Heat a skillet or griddle to medium (300 degrees F in an electric skillet). Place one or two folded tortillas on a dry skillet and heat until cheese melts and the tortilla browns slightly, about 2 to 4 minutes.
With large spatula, gently turn quesadillas over and cook the other side until a little brown, 2 to 4 minutes.
Remove to a plate and repeat until all tortillas are heated. Cut each quesadilla in half and serve.
Refrigerate leftovers within 2 hours.
Put pear cubes on a paper towel for a couple of minutes to help dry them out. This will help your quesadilla stick together!
Out of pears? Try diced fresh apples, halved grapes, or even sliced bananas.
Flavor boosters: add some chopped cilantro, or use pepper jack cheese.