1. Heat 2 tbsp olive oil to a large skillet.

2. Add onion and garlic. Sprinkle with black pepper and salt, then saute until onions are translucent and garlic is fragrant.

3. Add summer squash, meat, green pepper and Italian herb blend and mix well. Saute for about 5 minutes to soften vegetables.

4. Add leafy greens (chard/spinach/etc.) and cook until wilted.

5. Remove meat and vegetable mixture from the skillet and set aside.

6. Assemble quesadillas in layers: provolone, pesto, gorgonzola, meat and vegetable mixture, provolone.

7. Fry quesadillas in skillet until browned and crisp, spraying them as necessary with olive oil to keep from burning.

8. Remove from the skillet, slice, and garnish with fresh basil, ricotta and pesto.