Roasted Vegetable Quesadillas

3 (8-inch) flour tortillas
7 1/2 ounces Gouda cheese, grated
2 whole mild green chiles
3 ounces thick red onion slice, grilled, 3/4-inch diced
1  1/2 ounces (1/4-inch thick) zucchini slices, grilled, 3/4-inch diced
1 1/2 ounces (1/4-inch thick) eggplant slices, grilled, 3/4-inch diced
3 ounces red or yellow peppers, roasted, 3/4-inch diced
3 tablespoons cilantro leaves
1 tablespoon vegetable oil
1 green leaf
1 ounce romaine lettuce, 1/4-inch julienned
2 ounces guacamole
2 ounces sour cream
2 ounces salsa
1 whole black olive
1/2 ounce green onions, chopped
2 teaspoons ancho chile sauce (squeeze bottle)
2 teaspoons barbecue sauce (squeeze bottle)

Lay tortillas on cutting board. Place an equal amount of cheese over each tortilla. Be sure to leave a 1/2-inch open border around the edge of the tortilla so the cheese doesn