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Chicken-Vegetable Quesadillas


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2 large red bell peppers

1 pound thin asparagus spears

4 boneless, skinless chicken breasts

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

3 tablespoons lemon juice

1/4 cup mayonnaise

2 garlic cloves, pressed

1/3 cup chopped fresh basil

2 tablespoons chopped green onions

8 (10-inch) flour tortillas

1 (11-ounce) package goat cheese

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