In a bowl, whisk the eggs with salt and pepper until well combined.

Heat olive oil in a skillet over medium heat. Add the bell peppers and sauté until slightly softened, about 2 minutes.

Pour the eggs into the skillet with the bell peppers, stirring occasionally, until the eggs are scrambled and fully cooked, about 3-4 minutes.

Lay out the tortillas on a flat surface. Evenly distribute the cooked egg and bell pepper mixture on one half of each tortilla. Sprinkle both types of cheese over the eggs.

Fold the tortillas over to cover the filling, creating a half-moon shape.

Wipe the skillet clean and return to medium heat. Cook each quesadilla until the tortilla is golden and crispy and the cheese is melted, about 2-3 minutes per side.

Cut each quesadilla into wedges and serve hot.