- 2 large yellow onions
- 3 bell peppers
- 1 avocado
- 2 Roma tomatoes
- ¼ cup olive oil
- 1½ tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1½ cups shredded pepperjack cheese
- ½ cup shredded cheddar cheese
- 4 12” flour tortillas
- ¼ cup chopped green onions
- Sour cream, chopped cilantro, salsa (optional toppings)

1. Preheat the grill to medium-high heat.
2. Slice onions into 1” slices; place on a large plate and set aside.
3. Slice each bell pepper lengthwise into quarters; remove seeds. Place peppers in a large bowl.
4. Remove peel and pit from avocado; slice into ½” slices; place in bowl with peppers.
5. Slice each tomato in half and remove seeds and pulp; place tomatoes into a bowl.
6. Using a small bowl, whisk together olive oil, salt, smoked paprika, garlic powder, onion powder and black pepper. Brush some of the oil mixture onto both sides of the onions. Pour remaining oil mixture into a bowl with other veggies; toss until well coated.
7. Transfer onions and veggies on the grill. Grill for 4-6 minutes, flipping as needed. (Note: The tomatoes and avocado will only need 3-4 minutes. The onions and peppers will need a little longer.)
8. Remove veggies from the grill and transfer to a large cutting board; let cool for 10 minutes.
9. Using a sharp knife, chop veggies into small pieces; set aside.
10. Using a medium bowl, mix the cheeses together.
11. Lay tortillas out on the countertop. Divide chopped veggies mixture into quesadillas. Divide shredded cheeses evenly on top of veggies. Sprinkle green onions evenly on top of cheese. (Tip: Spread fillings onto half of the tortilla so that it’s easier to fold the tortilla over.)
12. Fold each tortilla over to create a half-moon quesadilla.
13. Place quesadillas on the grill. Grill for 2-3 minutes per side, or until cheeses have totally melted and tortillas have just begun to turn crispy.
14. Remove quesadillas from the grill and slice each into 4 wedges.
15. Serve with sour cream, cilantro and salsa (optional).