Melt 1 tablespoon of butter into large skillet over medium heat. You’ll add 1 tablespoon butter for each quesadilla.
Add tortilla to hot skillet and on half of the tortilla, add a thin layer of mozzarella cheese, roasted red peppers, kalamata olives, bacon, parsley, feta cheese and additional mozzarella cheese. With a spatuala, fold tortilla over filling and cook both sides until golden and crisp. Remove and continue cooking the remaining quesadillas.