Heat oil in a skillet over medium heat.
Add chopped onion, bell pepper and mushrooms to heated oil and saute about 3 minutes until vegetables are crisp-tender. Add a sprinkle of salt and pepper.
Chop 2 chipotle peppers (about 1/2 can) and add to vegetables until warmed through.
Remove vegetable mixture from heat.
Warm tortilla in a heavy skillet (or griddle) and top with chipotle vegetable mixture, keeping the mixture on mostly one side of the tortilla.
Sprinkle with 1/4 cup shredded cheese.
Fold over top of tortilla and heat for 1-3 minutes.
Flip tortilla over and cook an additional 2-3 minutes.
Cut in half before serving.
Repeat with second quesadilla
This recipe may be doubled.
Serve with salsa and sour cream.