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Shred a cup of cheddar and Monterrey Jack cheese and set aside.
Chop, dice, and slice green peppers, red peppers, yellow peppers, onion, and mushrooms.
Warm 2 tablespoons olive oil in a pan and sauté all of the vegetables except the mushrooms.
After 2-3 minutes, add the mushrooms to the pan and continue cooking until soft.
Warm a Quesadilla Maker and place a tortilla on the bottom.
Spread out the cooked vegetables over the tortilla.
Sprinkle cheese all over the vegetables and layer a second tortilla on top.
Close the lid to the quesadilla maker and allow it to cook until the light changes, indicating done-ness (about 4-5 minutes).
Slice the quesadillas along the section lines using a pizza wheel.
Serve with salsa, sour cream, or ranch to dip.