Chop green pepper and onion and set aside. Add 1 tsp. butter to skillet set on medium high heat. Add green peppers and onion to skillet and saute vegetables until onions are slightly translucent. Salt to taste while sauteing. Transfer vegetables to plate and set aside. Still over medium high heat, generously butter skillet and place tortilla in skillet. Place half of cheese on tortilla and spread out evenly to edges. Place half of vegetable mixture on top of cheese. Generously butter one side of second tortilla and place butter side up on top of vegetables. Cook for approximately 1 minute (until lightly browned). Using large, preferably rounded, spatula turn quesadilla over and brown on other side. Set aside in tin foil and prepare second quesadilla. After cooking, stack quesadillas and cut in quarters with pizza cutter for best results. Serve as an appetizer with salsa and sour cream.
This recipe originally came from Veggies Unite back when it was hosted at indiana.edu, but I can't find it in their recipe listings now.