Chicken-Vegetable Quesadillas

Ingredients

• 1 pound asparagus spears thin
• 8 10-inch flour tortillas ()
• 0.3 cup basil fresh chopped
• 2  garlic cloves pressed
• 11 ounce goat cheese 
• 2 tablespoons green onions chopped
• 3 tablespoons juice of lemon 
• 0.3 cup mayonnaise 
• 0.5 teaspoon pepper divided
• 2 large bell peppers red
• 0.5 teaspoon salt divided
• 4  chicken breasts boneless skinless

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil
• ziploc bags

Directions

1. Place bell peppers on an aluminum foil-lined baking sheet.
2. Bake at 500 for 20 minutes or until peppers look blistered, turning once.
3. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.
4. Coat asparagus with vegetable cooking spray; bake at 400 for 15 minutes.
5. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken in a large, lightly greased nonstick skillet over medium heat until browned.
6. Add lemon juice, and cook 5 minutes or until chicken is done. Slice.
7. Stir together remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, mayonnaise, and next 3 ingredients.
8. Spread mixture evenly on 4 tortillas.
9. Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top with remaining 4 tortillas.
10. Cook quesadillas in a large, lightly greased nonstick skillet over medium-high heat 2 minutes on each side or until browned.
11. Cut into wedges.