Nothing is quicker for entertaining than a quesadilla made in a skillet. Cut it into pie wedges and serve hot. Made with sweet pears and hot peppers, this oh-so-easy quesadilla makes a stunning appetizer.

MAKES 24 WEDGES Pear Salsa

• 2 large unpeeled ripe Red Bartlett or Cornice pears, cored and cut into thin slices.
• 1/2 jalapeno chili, seeded and minced
• 2 tablespoons fresh lime juice
• Grated zest of 1/2 lime
• 2 tablespoons minced fresh mint
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons pine nuts, toasted (see below)
• 1 cup (4 ounces) grated queso fresco or crumbled goat cheese
• Eight 9-inch four tortillas
• 1/4 cup (1/2 stick) unsalted butter
• Whole fresh mint leaves for garnish

TO MAKE THE SALSA: Combine all the ingredients in a small bowl. Toss to mix. Cover and set aside.

ASSEMBLE THE QUESADILLAS by sprinkling each of 4 tortillas with about 1/4 cup cheese, then top each with 3 to 4 tablespoons salsa. Top with the remaining tortillas. Cook them, one at a time, in a hot skillet filmed with butter over medium heat for about 3 to 5 minutes on each side, or until the cheese is melted and the tortillas are browned. Cool them slightly on a cutting board, then cut each one into 6 wedges. Garnish with mint leaves and serve.

TOASTING THE PINE NUTS. Shake pine nuts in a hot skillet until browned, about 30 seconds, or bake them in a preheated 350°F oven until browned, about 3 minutes. Take care not to burn them. They leap from browned to burned in an instant.

From Maggie and Scott McManus