These quesadillas were so incredibly good that I have to share the recipe.
Just perfect in every way. I made only a couple of small changes. Couldn't get poblanos, so used red peppers and serranos. Also substituted good smoky paprika for the chipotle powder (again due to not having any). And lastly, I did not have cilantro (and am not a big fan anyway).
http://www.finecooking.com/recipes/farmers-market-quesadillas.aspx
Farmers’ Market Quesadillas
by Martha Holmberg
5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)
Sour cream for serving (optional)
Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.
Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.
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Then, after the sauté, they just blended into the most scrumptious combination. I generally don't like zucchini or other squash in them because they just seem to make it soggy, but this was perfect.
We make similar quesadillas using grilled corn, onions, and squash and a thawed out chunk of frozen roasted chiles from the freezer. All of the vegetables are diced and mixed together before assembling the quesadillas. We tend to use Monterey jack or a blend of jack and mild cheddar and grill the quesadillas.
We also make about a dozen at a time and freeze most of them. 
Yours sound excellent. I don't have any freezer space to speak off, so I generally just make enough for one meal with some leftovers.
But this would be a great recipe for a casual get together, as I could just keep making them until everyone was satisfied.
I figured that you wouldn't have room on the boat for all those leftovers.
