Heat a skillet over medium-high heat, add a drizzle of olive oil and throw in the baby spinach leaves. You might have to add in a little at a time as the spinach cooks down. Sauté until the spinach has completely wilted. Transfer to a colander and allow to drain and cool down completely.

Heat a large skillet over medium heat and warm the tortillas on each side for a few seconds to make them easier to work with. Working with one at a time, sprinkle with a bit of the monterey jack cheese, feta, spinach, pear slices, and black pepper, on half of the tortilla. Then fold over and repeat with the remaining ingredients.

Cook the quesadillas in the hot skillet allowing both sides to brown slightly and the cheese to melt. Cut into wedges and serve right away. Enjoy!