Smoky Grilled Vegetable Quesadillas

Makes 4-6 quesadillas

1 sweet onion (halved, skin left on)

2 whole portabella mushroom caps (stems removed)

1 green pepper (sliced off the core)

1 whole poblano pepper

4-6 whole-wheat tortillas

1 tbsp. ancho chili powder

2 to 3 cups oaxoca cheese (shredded)

olive oil

salt & pepper

Light the grill and leave it on high to preheat. Place the poblano pepper on the grill. Once one side is burned black, turn it and burn the other side. Once the poblano pepper is completely charred, place it in a paper bag to cool. In a large bowl, toss the other vegetables, ancho chili powder, and a few tablespoons of olive oil together until the vegetables are coated. Place the mushrooms gill-side-down on the grill. Place onions and peppers skin-side-down on the grill. The green peppers will be done first because they’re thin. Remove them from the grill once you get some nice grill marks on them. This should take about 4-6 minutes. Turn the mushroom over after 4 minutes. Allow the onion’s skin to burn black. (You will peel it later.) Move the mushroom to indirect heat. Allow the mushroom to cook until tender, which should take about 10-15 minutes. Once all vegetables have been removed from the grill and are cool enough to handle, you can begin to prepare them for the quesadilla. Remove burnt skin and seeds from the poblano. Remove burnt onion’s skin. Slice all vegetable into long, thin strips. Portion vegetables onto half of each tortilla. Cover vegetables with shredded cheese and fold the tortilla. Grill dry tortillas until they are nicely marked by the grill grates and the cheese has melted. Serve with hot sauce, sour cream, and limes.