My daughter-in-law's mother, who doesn't speak english and lives in San Luis, Mexico, taught me how to make authentic quesadillas several years ago. Besides making the flour tortillas from scratch, which she and my daughter-in-law always do, and using a blend of hard cheeses, it was the side dishes meant to be eaten with the strictly cheese quesadilla that was so interesting. I suspect that many of them were set out because I was a guest, but I politely didn't ask. Anyway, some of the quesadilla "toppings" available were regular salsa, a roasted corn and diced tomato salsa with lots of lime juice, a bean and roasted peppers salsa, and some sort of black bean paste that I'm not sure of, but was "interesting." It was a wonderful experience of flavors that I have only poorly duplicated on my own since then.
Oh, and I buy my flour tortillas -