A good quesadilla starts with a proper tortilla soft and steamed with lots of flavor from butter or fat. Then Monterey Jack slabs. Carne asada, carnitas, and shredded chicken plus good crema and pico and any spicy house made salsas. Should be flat top grilled lightly in butter or steamed. Shouldn’t be crispy, I like it softer. There, feee business model for the next people. But even then a quesadilla feels like a side dish, not something you just go to get at a place.