Preheat oven to 400°. Heat a large skillet over medium-high heat. Coat with cooking spray. Add chicken; sauté chicken 4 minutes. Add garlic and minced jalapeño; sauté 2 minutes. Stir in chopped tomato and green onions. Brush 1 tablespoon olive oil over a jelly-roll pan; arrange tortillas on pan. Spread Brie cheese over half of each tortilla; top with about 1/3 cup chicken mixture. Bake at 400° for 5 minutes. Fold each tortilla in half. Bake 12 minutes, turning once. Combine pear, cilantro, red onion, lemon juice, 2 teaspoons olive oil, cumin, and red pepper. Serve with quesadillas.