In a large saute pan or frying pan over medium heat, heat the olive oil. NOTE: You may also lightly spray with non-stick cooking spray. Make sure your pan is large enough to fit the tortilla and for you to be able to flip it when the time comes.
Place one tortilla in the pan and layer 1/8 cup cheese, meat, onion and other stuffing, 1/8 cup more of cheese and top with the second tortilla. I use this layering order so the cheese can melt somewhat before flipping and help to hold it together.
Once the bottom tortilla is browned, very carefully, using a wide spatula, flip the quesadilla over and cook another 2 to 4 minutes, or until the quesadilla is browned and the cheese is just melted (just as you would making a grilled cheese sandwich). I use this layering order so the cheese can melt somewhat before flipping and help to hold it together. The flipping is the hardest part and you can make a huge mess if your pan or spatula are not large enough.
After the second side has browned, remove from heat, and slide the quesadilla onto a cutting board; cut into equal pieces (usually quarters). The number of pieces can be your choice - four or more make the quesadilla easier to handle if you are using this as finger food, two or four make good servings for the more civilized who wish to use knifes and forks.
Top with sour cream and salsa of your choice and sprinkle with a small amount of minced fresh cilantro.
Variation: An alternative to using two tortillas for each quesadillas is to take one tortilla, layer the stuffing ingredients to one side (using 1/2 of the ingredients that you would use for two (2) tortillas. Fold over the empty side and flip after browning.
Makes 2 (10-inch) quesadillas. Two 10-inch quesadillas can serve 3 to 4 people as an entree or 2 hungry ones. As a snack or hors d'oeuvres, one quesadilla will make 16 bite-sized servings.
Quesadillas Recipe - Sincronizadas: https://whatscookingamerica.net/cynthiapineda/quesadillas.htm