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1
Layout tortillas on the work surface (as many at a time as your space will allow).
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2
Slice 4 eighth-inch wedges of Brie for each tortilla and lay across one half of tortilla.
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3
Press four to five thin slices of pear into the Brie.
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4
Sprinkle about one hefty tablespoon minced jalapenos over the pears and fold the tortilla in half, pressing the halves together firmly.
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5
The filled quesadillas can be stacked, slightly overlapping, wrapped well, and refrigerated for 24 hours before proceeding.
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6
Heat a griddle or skillet over medium high heat.
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7
Spray lightly with cooking oil.
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8
Lay quesadillas in the skillet, without crowding (quesadillas should not touch), and cook until crisp and lightly browned, flipping once, about three minutes per side.
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9
Repeat for remainder of quesadillas, placing them on warm sheet pans in a single layer as they are finished.
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10
Alternatively, the quesadillas can be sprayed directly with the cooking oil, laid on sheet pans in a single layer, then baked in a preheated oven at 350 until crisp.
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11
Cut each quesadilla into five wedges and serve warm.
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12
Quesadillas can be browned and crisped, then held for up to an hour, uncut.
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13
Reheat quickly in a hot oven, cut into wedges and serve.
