The sweetness from pears, honey, cranberries combined with the saltiness from Gruyere cheese, add the crunch from browned whole wheat tortillas...it just put together a great dessert and unexpected appetizer.
Ingredients: (2 servings)
2 whole wheat 6"-7" tortillas
1 tbsp honey
¼ cup gruyere cheese, grated
1 tbsp dried cranberries
½ ripe pear, cored and thinly sliced
Spread ½ tbsp honey on one side of each tortilla.
Heat a large non-stick skillet on medium. Place the first tortilla, honey side up and evenly sprinkle with half of the cheese and then cranberries. Arrange pear slices over top and sprinkle with the rest of the cheese.
Place the second tortilla, honey side down, over the tortillas in the skillet. Press gently with a spatula until brown then flip it to brown the other side.
Let the quesadilla cool down a bit before cutting into quarters. Place 2 wedges per serving.