2 medium ripe Bartlett pears cored and thinly sliced
8 burrito size flour tortillas
1 cup shredded Monterey Jack cheese
8 ounces Brie cheese, thinly sliced
1 teaspoon dried thyme
4 teaspoons apricot preserves
Toast almonds in a large non-stick skillet over medium heat, stirring frequently, until golden, 3 to 5 minutes; set aside.
Melt 2 tsp. butter in the skillet. Add pear slices and cook for about 3 minutes or until they have softened, remove from pan.
Layer 1 tortilla with ¼ cup Monterey Jack cheese, ¼ of pear slices, 3 tbsp. almonds and ¼ brie slices. Sprinkle with ¼ tsp. thyme. Top with 1 tortilla. Cook for about 1 to 2 minutes or until bottom tortilla has browned and cheese has begun to melt. Carefully turn over quesadilla. Cook for an addition 1 to 2 minutes or until both tortillas have browned.
Remove from pan and spread with 1 tsp. apricot preserves, sprinkle with 1 tbsp. almonds and cut into 12 wedges. Melt 1 tsp. butter into pan to cook each quesadilla. Repeat step 3 for all remaining ingredients. Serve hot or at room temperature.