Slicing is superior. Pre-shredded has some anti-caking and other additions that are not cheese. You want cheese and not the convenience and falsehood of industrial shortcuts.
Random suggestions to ignore: Sauté some thinly sliced onions and peppers and the fillings, drain if too juicy and then add them to the cheese. If you’re crafty, you can wipe down the pan and reuse it to get a crust on it too by heating the inside tortilla first.
¡Provecho!
Not Quesadilla policía… however some hints to transcendent crunchy goodness:
-toast the insides first. Crisp one side of tortilla. Put toppings on it. Crisp other side and put on top. Crispy faces insides. Continue as before. Flip. Etc. This makes it 2x crispy and reduces time to melt. -use white melty cheese like Munster or Monterey jack, Oaxaca or heck mozzarella.
Add cilantro, drained chorizo/soyrizo sauté some onions and jalapeños. You are doing great, better is potentially available.
So, it’s simulated Beaver anal glands?
All clothes are tubes.
Meatsack tubes.
Sock tubes. Cock tubes.
I hear you. The evil Walmart corporativa has cheap [$1.50 usd] Cacique brand chorizo hidden by the raw tortillas.
Keep up the quesadilla effort, you are inspiración para otros!