PLACE cream cheese, blue cheese and green onions in food processor container; cover. Process until well blended.
SPREAD each tortilla with 2 Tbsp. of the cream cheese mixture. Sprinkle shredded cheese over 5 of the tortillas; top with remaining tortillas, cream cheese sides down.
COAT griddle or large skillet with cooking spray. Cook quesadillas 2 minutes on each side or until lightly browned on both sides. Cut each tortilla into 8 wedges. Serve warm with Pear Apple Chutney.
