Cheese Quesadillas With Grilled Peppers - cooking recipe

Ingredients

2 green bell peppers, julienned
1 -3 jalapeno, seeded and julienned
1 onion, cut into thin slivers
1 tablespoon olive oil
8 ounces monterey jack cheese, grated
6 (10 inch) flour tortillas (should say 6 10 inch tortillas. Food.com's program changed it to 60 inches, sigh)
nonstick cooking spray

Preparation

Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
Toss bell peppers, jalapenos and onions with olive oil.
Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes).
Cool down grill to low by spreading coals out or reducing flame.
Coat one side of 3 of the tortillas with nonstick cooking spray.
Spread 1/3 of the veggies on each tortilla.
Top tortillas with cheese, place another tortilla on top of each and press firmly together.
Spray tops of tortillas with nonstick cooking spray.
Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes).
Flip and grill other side for 2 to 3 minutes.
Remove from grill and keep warm.
Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill).
Cut warm quesadillas into wedges and serve immediately.