For the vegetable filling

Pre-heat a medium non-stick skillet over medium high heat.  Add olive oil, peppers, and onions to pan.  Reduce heat to low-medium and cook vegetables for 10 minutes or until onions become translucent.  Add tamari for color and stir.  Using a rubber spatula, scrape vegetables into a small bowl and set aside.  Add sliced mushrooms to same heated skillet and repeat cooking process for 10 minutes or until mushrooms are golden brown.  Set aside with the peppers and onions.

For the chipotle cream sauce

Add vegenaise, yogurt, chipotle sauce, cilantro, salt, and pepper to a small bowl and whisk together until fully incorporated.  Set aside.

For the quesadillas

Lay tortilla on a cutting board.  Place first two slices of cheese on one half of the tortilla.  Using fingers, distribute half of the vegetables on top of the cheese then, top with the last two slice of cheese.  Fold the tortilla over covering the vegetable mixture.  Spray top side of quesadilla with avocado oil and carefully place (oiled side down) in a pre-heated large non-stick skillet.  Spray the top of the quesadilla once more.  Let brown for a few minutes or until tortilla begins to toast.  Carefully flip tortilla over to toast the other side.  Repeat with other tortilla

Slide quesadilla out of pan onto cutting board and slice into four triangles.  Serve with chipotle cream sauce.