Easy Quesadillas for Two

1 medium red bell pepper, cored and thinly sliced 1 medium jalapeno, seeded and thinly sliced ¼ large red onion, thinly sliced ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 teaspoon chili powder 1½ tablespoons vegetable oil, divided 2 flour tortillas (10 inches) 3 ounces Monterey Jack cheese, shredded

1 .   Preheat grill in the closed position.

2 .   In a medium bowl combine the pepper, jalapeno and onion with the salt, pepper, chili powder and 1 tablespoon of the oil.

3 .   Once the grill has preheated, carefully open it into the flat position and evenly divide the vegetables between the plates. Grill for about 10 minutes, turning occasionally, until vegetables are soft and slightly golden. Remove vegetables and set aside. Carefully wipe grill clean with a paper towel and return to the closed position.

4 .   Place both tortillas on a flat work surface. Evenly divide the vegetables on the bottom halves of the tortillas and top with the shredded cheese, leaving a ½-inch border around the edge.  Fold the top halves of the tortillas over the filling. Brush the outsides of the quesadillas with the remaining oil.

5 .   Place one quesadilla on the bottom grill plate and close.  Grill for 4 to 5 minutes, until cheese is melted and grill marks are visible. Repeat with remaining quesadilla and serve.