Contains: Wheat, Gluten, Tree Nuts, Milk
May Contain: Mustard, Sulphites, Egg, Sesame, Peanuts, Soy, Fish, Shellfish
Wash pear, arugula, and basil. Cut pear in half, remove core and cut into ¼ inch slices. Pick and chop basil leaves.
Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium. Once hot, add onions and garlic. Cook for 3-4 minutes until onions are tender. Roughly chop walnuts. In a large mixing bowl, add walnuts, cooked onions and garlic, arugula, basil, and maple syrup. Mix well. Season to taste with salt and pepper.
Place one tortilla on a clean, dry cutting board. Layer ¼ of the following on half of each tortilla, leaving other side of tortilla empty: pear, white cheddar cheese, and goat cheese. Use a spoon to transfer ¼ of the filling from Step 2 on top of cheeses. Fold empty side of tortilla over, pushing down to flatten. Repeat with remaining tortillas.
Wipe skillet carefully. Heat ½ tbsp. olive oil over medium-high for each batch of quesadillas. Once hot, carefully place 2 quesadillas into skillet. Cook for 2-3 minutes per side or until crispy and golden, pressing down with a spatula to flatten. Repeat with remaining quesadillas.
Plate + Serve
Once all quesadillas are cooked, slice each quesadilla in half. Divide quesadilla onto plates. Serve with pesto on the side as a dipping sauce. Enjoy!