Easy Quesadillas for Two

Makes 2 servings

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 black pepper
1 teaspoon chili powder
2 tablespoons olive oil
2 large four tortillas
3 ounces Monterey Jack, shredded

Nutritional information per quesadilla:
Calories 443 (60% from fat) • carb. 31g • pro. 13g fat 30g • sat. fat 10g • chol. 38mg • sod. 1264mg calc. 381mg • fber 2g

Griddler® Compact position: Flat and Closed
Plate side: Grill

1. Insert plates on grill side. Preheat the 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 fat 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 flling.
5. Carefully close grill and turn heat down between
Medium and High. After the grill is heated, open
the lid. Place 1 quesadilla on bottom half of grill
and close top. Grill closed for 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.