Add lime juice, salt and cayenne once veggies are slightly tender.
Remove from heat.
Heat a grill pan on medium heat and lay one tortilla flat on the pan (no need to grease the pan). Immediately sprinkle ½ cup of cheese evenly over tortilla and evenly spread about ⅓ of veggie mixture over the cheese and place second tortilla over the top.
Use a spatula to lightly press down on the quesadilla.
After two 2 minutes, flip to opposite side and grill for another two minutes or until both sides have brown grill marks and cheese is completely melted.
Be careful not to burn tortillas.
Repeat steps for remaining two quesadillas.
Slice into quarters and serve hot with guacamole, sour cream and pico de gallo.
Recipe by Chef Times Two at https://www.cheftimestwo.com/vegetable-fajita-quesadillas/