Either use sliced cheese, or hand shred the cheese. Pre-shredded cheese is coated (usually with starch or cellulose) to prevent it from clumping, but that also prevents the melted product from getting that nice, gooey, stretchy effect. Same goes for pizza.

Want to hear heresy?
Microwave it. It’s a different type - more chewy. But it takes 60 s

I mean I would demolish the quesadilla in the picture already, so keep doing that

Not that there’s anything I’m seeing wrong in the pic, but since you’re asking…

Never walk away while cooking them. They’ll burn REAL quick.

Try heating a little bit of oil in the pan, before plopping in each quesadilla. The tortillas get a nice crispy fried texture. I can take it or leave it, but my wife insists on them that way.

I tend to cover the pan while cooking, to make sure there’s enough heat to get everything inside thoroughly melted.

Let them cool, ideally on a wire rack, for a minute or two before cutting, otherwise you can squish all the innards out.

(good for grilled cheese too) when the cheese is melting, force some into the pan to sizzle and crisp up. You can even toss a handful of cheese directly into the pan. The idea is to get crispy cheese bits embedded into the tortilla and clinging to the edges.

Also serve with pickled onion.