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 ½ 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 ¼ 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.