4 8-in. flour tortillas
1 medium-size firm Beurre d’Anjou pear, cored and thinly sliced (about 2 cups), divided
3 ounces thinly sliced prosciutto, divided
2 cups baby arugula (about 2 oz.), divided
6 ounces fontina cheese, grated (about 1¾ cups), divided
3½ tablespoons olive oil, divided
1 tablespoon fresh lemon juice (from 1 lemon)
¼ teaspoon kosher salt
¼ teaspoon black pepper
5 ounces mixed salad greens (about 6 cups)
Place 1 tortilla on a work surface. Layer a fourth of the pear slices, a fourth of the prosciutto, ½ cup arugula, and a fourth of the cheese over half the tortilla. Fold tortilla over filling. Repeat to make remaining quesadillas.
Heat a large nonstick skillet over medium-high. Spray with nonstick cooking spray and add 2 quesadillas to skillet. Cook, flipping once, until tortillas are browned on both sides and cheese is melted, about 2 minutes per side. Remove from skillet. Repeat with remaining quesadillas.
Whisk lemon juice, salt, pepper, and remaining 1 ½ tablespoons oil in a large bowl. Add greens and toss to coat. Serve immediately alongside quesadillas.
| Adapted from Real Simple