While purists may argue about whether “real” quesadillas are made with masa or wheat tortillas, what ingredients belong inside, and even if they should be folded in half or simply sandwiched, everyone can decide for themselves what tastes good. Homemade chili base, green onions and peppers seem a good way to start. Toss a little Mexican oregano and cumin on there..
then add cheeses such as asadero, manchego and cotija, along with some chopped fresh cilantro..
place onto a lightly oiled comal and top it off with another tortilla, pressing the two sides together..
bake (or griddle) until the cheese is bubbling and serve with plenty of heirloom salsa..