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Southwestern Chicken Quesadillas

3 Tbsp. vegetable oil, divided
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
4 small (4 oz.) boneless, skinless chicken breast halves
1 red bell pepper, halved lengthwise, seeded
1 green bell pepper, halved lengthwise, seeded
4 slices (1/4-inch) red onion
8 (7 to 8-inch) flour tortillas
1-3/4 cups (7 oz.) Sargento® Bistro® Blends Cheddar & Monterey Jack with Tomato & Jalapeño Peppers Shredded Cheese

Combine 2 Tbsp. oil, the chili powder, cumin and salt; mix well. Brush over both sides of chicken, bell peppers and onion slices. Grill* chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender; transfer to chopping board. Cut chicken and peppers into bite-sized chunks; separate onion slices into rings.
Brush remaining 1 Tbsp. oil over one side of each tortilla. Place 4 tortillas, oiled sides down, on cookie sheet. Combine chicken, vegetables and cheese; divide mixture over tortillas. Top with remaining tortillas, oiled sides up.
Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes. Cut into quarters.