Grilled Pepper-And-Squash Quesadillas

• 1 yellow or red bell pepper
• 1 poblano pepper
• 2 tablespoons olive oil
• 2 teaspoons salt-free Mexican seasoning blend or 1 teaspoon ground cumin
• 1 small onion, cut into 1/2-inch-thick slices
• 1 zucchini, halved lengthwise
• 1 yellow squash, halved lengthwise
• 1/2 teaspoon salt
• 8 ounces Monterey Jack cheese, shredded
• 2 ounces goat cheese
• 8 8-inch flour tortillas
• Prepared salsa

1. Preheat grill to high heat (450u0b0 to 500u0b0). Cut peppers in half lengthwise; discard seeds and membranes. Grill 4 minutes on each side or until blackened. Place in a zip-top plastic bag; let stand 15 minutes. Peel away charred skins, and chop. Set aside.
2. Combine oil and seasoning blend; brush onto both sides of vegetables, and sprinkle with salt. Reduce heat to medium-high (350u0b0 to 400u0b0), and grill vegetables 4 to 6 minutes on each side or until tender. Transfer to a large bowl; set aside until cool enough to handle. Cut vegetables into bite-size pieces. Stir in chopped peppers.
3. Top each of 4 tortillas with one-fourth vegetable mixture; divide cheeses evenly over vegetables. Place remaining tortillas over cheese, pressing down gently.
4. Grill quesadillas over medium heat (300u0b0 to 350u0b0) for 2 minutes. Quickly and carefully turn quesadillas, using a large, wide spatula. Grill, covered with grill lid, 2 more minutes or until cheese melts and tortillas are golden. Cut each quesadilla into 6 wedges, and serve immediately with salsa.

red bell pepper, pepper, olive oil, salt, onion, zucchini, yellow squash, salt, cheese, goat cheese, flour tortillas, salsa

Taken from www.myrecipes.com/recipe/pepper-and-squash-quesadillas (may not work)