Grilled Squash & Manchego Quesadillas with Nectarine-Tomato Salsa

For salsa, combine tomatoes, nectarines, 1/2 cup cilantro, the onion, chile pepper, lime juice, hot pepper sauce and 1/2 teaspoon of the salt in a medium bowl. Set aside.

Cut squash lengthwise into thin slices about 1/3-inch thick. Coat the squash slices with cooking spray. Sprinkle the slices with the remaining 1/4 teaspoon salt, the ground pepper and oregano.

For a charcoal or gas grill, grill the squash slices on the rack of an covered grill directly over medium heat for about 7 minutes or until crisp-tender, turning once halfway through the grilling time. If desired, cover the grill grate with greased foil before adding the squash slices. Remove from the grill. Cool slightly. Coarsely chop the squash; set aside.

Place six tortillas on a work surface. Divide the squash mixture among these tortillas. Sprinkle with Manchego (or Cheddar) cheese. Top with the remaining six tortillas. Coat the tortillas with the cooking spray. Press down slightly.

Grill the quesadillas on the rack of a covered grill directly over medium heat for 3 to 5 minutes or until golden and crisp, turning once halfway through the grilling time. Cut the quesadillas into quarters; serve with the reserved salsa and the sour cream. If desired, garnish with cilantro sprigs.