Chicken-Vegetable Quesadillas

• 2 large red bell peppers
• 1 pound thin asparagus spears
• 4 boneless, skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 3 tablespoons lemon juice
• 1/4 cup mayonnaise
• 2 garlic cloves, pressed
• 1/3 cup chopped fresh basil
• 2 tablespoons chopped green onions
• 8 (10-inch) flour tortillas
• 1 (11-ounce) package goat cheese

1. Place bell peppers on an aluminum foil-lined baking sheet. Bake at 500u0b0 for 20 minutes or until peppers look blistered, turning once.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.
3. Coat asparagus with vegetable cooking spray; bake at 400u0b0 for 15 minutes.
4. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken in a large, lightly greased nonstick skillet over medium heat until browned. Add lemon juice, and cook 5 minutes or until chicken is done. Slice.
5. Stir together remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, mayonnaise, and next 3 ingredients. Spread mixture evenly on 4 tortillas. Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top with remaining 4 tortillas.
6. Cook quesadillas in a large, lightly greased nonstick skillet over medium-high heat 2 minutes on each side or until browned. Cut into wedges.

red bell peppers, thin, chicken breasts, salt, pepper, lemon juice, mayonnaise, garlic, fresh basil, green onions, flour tortillas, goat cheese

Taken from www.myrecipes.com/recipe/chicken-vegetable-quesadillas (may not work)