Grilled Vegetable Quesadilla

• 2 medium zucchini or yellow squash, cut lengthwise into 1/4"-thick slices
• 1 small onion, cut into 1/4"-thick slices
• 1 small red bell pepper, cut into thick strips
• 2 ounces fat-free cream cheese, softened
• 1 tablespoon chopped parsley or fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon ground cumin hot-pepper sauce
• 1 cup (4 ounces) shredded low-fat cheddar cheese
• 8 corn tortillas (6" diameter) (or flour)

Directions

1. Coat a grill rack or broiler pan with nonstick spray. Preheat the grill or broiler. Grill or broil the vegetables 6" from the heat for 3 to 4 minutes, or until tender. Remove and cut into bitesize pieces.
2. Meanwhile, in a medium bowl, combine the cream cheese, parsley or cilantro, lime juice, and cumin. Season with a few drops of hotpepper sauce to taste. Add the vegetables and Cheddar. Stir to mix.
3. Place 4 tortillas on a work surface. Spread 1/3 cup filling over each tortilla. Cover with the remaining tortillas. Press lightly to adhere. Coat lightly with nonstick spray. Grill or broil 6" from the heat for 1 to 2 minutes per side, or until the tortillas are golden and the filling is heated through. Cut each quesadilla into 4 wedges. 

Notes: Can be dairy free by subbing in dairy free cream cheese and cheddar cheese
From my friend Amanda who found it at: http://recipes.prevention.com/Recipe/GrilledVegetableQuesadillas.aspx