1. To roast the shishito peppers, preheat oven 400ºF. Toss peppers with 1 tablespoon olive oil. Season with 1 teaspoon Kosher salt and ½ teaspoon black pepper. Roast on the top shelf of the oven for 30 minutes. Remove and allow to cool slightly. Remove pepper stems. Chop into ¼-inch rings and set aside. 
2. To roast the fall vegetables, toss Brussels sprouts, cauliflower, and butternut squash with 2 tablespoons olive oil. Season with 1 teaspoon Kosher salt and 1 teaspoon black pepper. Toss again. Roast on the top shelf of the oven at 400ºF for 30 minutes. Remove and set aside.
3. To make pico de gallo, mix Roma tomatoes, garlic, lime juice, 1 tablespoon olive oil, cilantro, and salt and pepper to taste. Set aside.
4. Heat a cast iron griddle over medium heat. Place tortilla on the griddle, spreading Monterey Jack cheese on one half and goat cheese on the other. 
5. On the side with Monterey Jack cheese, evenly place chicken, ¼ cup roasted shishito peppers, ¼ cup roasted fall vegetables, and 1 ounce pico de gallo. Fold goat cheese-covered half over the top. 
6. Cook both sides until they’re browned, transfer the quesadilla to a cutting board, and cut it into thirds.
7. Serve with salsa, sour cream, and guacamole.

Recipe by Corporate Chef Bill Fuller of big Burrito / Mad Mex, 220 South Highland Ave., Shadyside. 412.345.0185