1. Preheat broiler

2. Place poblano and bell pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionaly. Place poblano and bell pepper in a zip top plastic bag; seal. Let stand 15 minutes. Peel poblano and bell pepper; discard seeds and membranes. Cut peeled peppers into thin strips.

3. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add onion; saute 3 minutes or until the onion is lightly browned. Add squash and garlic; saute 3 minutes. Add pepper strips and mushrooms; cook 5 minutes or until mushrooms are tender and moisture evaporates, stirring frequently. Sprinkle with salt and pepper.

4. Sprinkle 2 tablespoons Monterey Jack and 1 tablespoon goat cheese, and 1 1/2 teaspoons cilantro over each vegetable-topped tortilla; top each with remaining tortillas.

5. Heat a large nonstick skillet over medium-high heat. Place 1 quesadilla in pan; cook 5 minutes on each side or until tortillas are crisp. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges.