HEAT 1 Tbsp. oil in large skillet. Add plantains; cook 5 min. or until golden brown on both sides, turning after 3 min. Set aside.
BEAT eggs in pie plate. Heat remaining 1 Tbsp. of the remaining oil in large skillet. Dip 2 tortillas, 1 at a time, in egg. Add to skillet; cook 2 min. Turn. Top half of each tortilla with 1/4 cup cheese and 1/6 of each of the vegetables; fold in half. Cook 2 min. or until cheese is melted and bottoms of quesadillas are golden brown. Repeat with remaining tortillas and filling.
SERVE topped with sour cream.