Tortilla in pan at medium low heat. Add your cheese and whatever other toppings. But another tortilla on top. Put a lid on it. Let it cook for 5 minutes. Flip it over. Cook for another 4 minutes.

My two remaining onions were no bueno. This explicitly has garden ripe jalapenos in it. Chorizo/cilantro is money I don't have.

Out of scope for the budget.

Not that I know of. This is from a pouch. It's literally the only name brand premium packaged ingredient I buy. The form factor makes life easier.

Not me. I ate.

Quesadilla P.D. has arrived. Woop-woop! That's the sound of da police!

I thought the same, but yeah, sounds like gatekeeping. On the other hand, they could find a name for something like this. In Mexico, we would call this a "sincronizada" (synchronized, literally), I really do not have the slightest idea of who named it like this, but OP's dish is literally it.

Are you under the impression there is only one tortilla on that plate?

The quesadilla dimension only sees harder outside and softer within. If you were to flip the quesadilla the same conditions would apply.

Fold a quesadilla, you get 4 crunchy to 2 soft parts. It's a sandwich with a lmesoamerican slant.

This is a simple manifold of crisp starched flatbread sandwiched between a melted cheese along with any accouterments as desired. Either flour or corn is used for this bicarbonate or nixtalmized corn flat bread, whereas the cheese is of the melty kind. Additional ingredients and choice of cheese is limited by cultural or societal limitations.

Call to action: make them on the grill!