Sizzling Summer Grilled Veggie Quesadillas

Preheat grill to medium-high heat.

Place the onions, bell peppers, avocados, and tomatoes on a large plate.

Whisk together the olive oil, kosher salt, smoked paprika, garlic powder, and black pepper in a small bowl.

Brush the oil mixture onto both sides of the vegetables.

Place the vegetables on the grill grate and grill for about 4-6 minutes, until they're tender and have grill marks, turning occasionally. The tomatoes and avocado may cook a little faster, so check them after about 3-4 minutes.

Remove the vegetables from the grill and let them cool for 10 minutes.

Once cooled, chop the vegetables into bite-sized pieces.

Lay out the tortillas on a clean surface. Divide the grilled vegetables evenly among the tortillas, placing them on one half of each tortilla.

Sprinkle the shredded Mexican cheese blend and the chopped green onions evenly over the vegetables.

Fold the tortillas in half over the stuffing to make a half-moon shape.

Place the quesadillas on the grill and cook for 2-3 minutes on each side, until the cheese has melted and the tortillas are crispy.

Remove the quesadillas from the grill, let them cool for a few minutes, then cut each one into 4 wedges.

Serve the quesadillas warm, with a dollop of sour cream on the side, and enjoy!