BOSC PEAR, FRESH SAGE, AND BLUE CHEESE QUESADILLA

1 (9-ounce) large Bosc or Anjou pear, cored, with skin, sliced into very thin slices (1/16-inch thick)
4 (8-inch) whole-wheat flour tortillas
1 ounce finely crumbled Danish blue or gorgonzola cheese (about 1/4 cup)
8 large fresh sage leaves, thinly sliced
1/4 teaspoon freshly ground black pepper
1 tablespoon acacia or other mild floral honey

1. Preheat oven broiler. Arrange single layer of pears onto large nonstick baking sheet. Lightly coat tops with natural (butter flavor) cooking spray. Place under broiler for 2-3 minutes, or until beginning to brown.
2. Lay tortillas onto large baking sheet. Lightly coat tops of tortillas with natural (butter flavor) cooking spray. Turn two of the tortillas over. Divide cheese, sage and caramelized pears evenly over entire surface of the turned over tortillas. Sprinkle with pepper. Top with remaining tortillas, sprayed sides up. Firmly press each quesadilla with your palm or a spatula to compact.
3. Broil quesadillas for 30 seconds, or until toasted on top. Turn quesadillas over with spatula. Broil quesadillas for 30 seconds more, or until toasted on top. Watch closely so as not to allow to burn. (Alternatively, heat a large nonstick skillet over medium-high heat. Cook quesadillas, one at a time, 2 minutes per side, or until toasted.)
4. Cut each quesadilla into 4 wedges. Lightly drizzle with honey. Serve while warm.

Makes 4 servings, 2 wedges each

Nutrition analysis (per serving): 180 calories, 3g total fat, 1.4g saturated fat, 0g trans fat, 5mg cholesterol, 340mg sodium, 43g total carbohydrate, 5g dietary fiber, 10g sugars, 6g protein, 2% DV vitamin A, 4% DV vitamin C, 6% DV calcium, 6% DV iron