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Melt butter in a large skillet over medium high heat.
Add chile powder, cumin and garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add mushrooms, onions and salt and cook until mushrooms are just tender, 8 to 10 minutes.
Add tempeh and cook 2 minutes more, or until heated through.
Remove skillet from heat.
Add cilantro and toss to coat. Set aside to let cool, about 10 minutes.
Preheat a grill for medium heat.
Lightly brush 6 of the tortillas on one side with oil.
Place tortillas, oil side down, on a large nonstick baking sheet.
Divide mushroom mixture equally among the tortillas and top with cheese, distributing to equal thickness.
Top with remaining 6 tortillas, and brush tops with oil.
Gently slide quesadillas onto the grill and cook for about 3 minutes on each side, until heated through and golden brown.
Remove from the grill, set aside to let stand for 2 minutes, cut into wedges and serve.