For chutney: Place all ingredients in a small saucepan. Cook over medium heat, stirring frequently, until pear is crisp-tender and most of the liquid has evaporated. You may add water if liquid completely evaporates before pear is cooked. Transfer mixture to a blender or food processor and add water. Pulse quickly, just until chopped together as a chunky mixture, with ¼-inch chunks of pear, onion, and pepper. Add more water if necessary to achieve the consistency you desire. Place pear mixture in a bowl, and stir in pepper flakes to taste. Let chutney cool completely before serving. Chutney can be stored in the refrigerator, covered, for up to 3 days.

For quesadilla: Heat oven to 425 degrees. Lay tortilla on a flat surface. Spread pear slices across half of the tortilla. Lay Brie across the top of the pear slices. Sprinkle mozzarella over the Brie. Fold other half of the tortilla over the pear and cheese mixture. Transfer tortilla to a lightly greased or parchment-lined cookie sheet and bake until cheese melts and bubbles, about 3–5 minutes. Remove tortilla from oven, cool slightly, and cut into 6 wedges. Serve on a plate or platter with a small bowl of chutney on the side.