Easy Quesadillas for Two

1            medium red or yellow bell pepper (about 4 ounces), thinly sliced lengthwise

1            small jalapeño, seeded and thinly sliced lengthwise

1            small red onion, (about 4 ounces), thinly sliced

½            teaspoon kosher salt

¼            teaspoon freshly ground pepper

1            teaspoon chili powder

2            tablespoons olive oil

2            large flour tortillas

3            ounces Monterey Jack, shredded

1 . Insert plates on grill side . With the unit closed, preheat the Cuisinart® Griddler® Compact to High.

2 . Put the pepper, jalapeño and onion into a mixing bowl and toss with the salt and pepper, chili powder and olive oil.

3 . Once grill has preheated, grill vegetables, turning every 2 minutes until soft and slightly golden. Remove and reserve.

4 . Place both tortillas on a flat work surface. Divide the grilled vegetables and distribute evenly on bottom half of the tortillas. Layer shredded cheese on top, leaving a ½-inch border around the edge of the tortilla to prevent any cheese from melting out. Fold empty portion of tortilla over the filling.

5 . Carefully close grill and turn heat down between Medium and High. Place 1 quesadilla on bottom half of grill and close top. Grill closed for about 2 to 3 minutes, until golden grill marks are visible and cheese is melted. Repeat with remaining quesadilla.

6 . Serve immediately. Quesadillas may also be cut into wedges for serving.