Fajita-Style Quesadillas

Makes 2 quesadillas

1      shallot, thinly sliced
1      small red pepper (about 8 ounces), cut into lengthwise strips
1      small jalapeño, seeded and sliced thinly lengthwise
1      teaspoon olive oil
        pinch kosher salt
4     eight-inch flour tortillas
½    cup shredded Monterey Jack cheese
       oil for brushing

Nutritional information per serving (based on 8 servings):
Calories 118 (42% from fat) • carb. 16g • pro. 3g • fat 4g • sat. fat 2g chol. 6mg • sod. 142mg • calc. 56mg • fiber 1g

1. Place the Grill/Griddle Plate onto the Baking Pan, with the Griddle
side facing up. Place into the oven in the lower rack position. Set
to Grill at 450°F and preheat for at least 10 minutes.
2. Toss the shallot, pepper and jalapeño together with the olive oil
and salt.
3. Once preheated, add the vegetables to the griddle plate. Cook until
soft and lightly browned, about 6 to 8 minutes. Remove and reserve.
Carefully wipe off the griddle plate.
4. Assemble the quesadillas by laying out 2 of the tortillas. Brush the
exterior sides with oil. Divide the cheese evenly between the 2 and
then top evenly with the griddled vegetables.
5. Cook one quesadilla at a time on the hot griddle. Cook for about
3 minutes and then remove from the oven to flip. Cook on the second
side for about 1 to 2 minutes. Repeat with second quesadilla.
6. Cut each into wedges and serve.
Note: If a softer quesadilla is preferred, lower the oven to 375°F once
the vegetables have been cooked. Quesadillas will take slightly longer
at the lower temperature, about 4 to 5 minutes on the first side and 2
minutes on the second.