I am Mexican and have lived in Mexico all of my life. Guadalajara mostly. Flour tortillas are the most commonly used tortilla for sincronizadas here. But either can be used.
I always make quesadillas with one tortilla. Two and it’s a mulita.
I usually keep it simple with mine - heat the tortilla in a skillet, sprinkle some shredded sharp cheddar on one half, let it start to melt, fold the tortilla, let it cook a little longer and give it a flip if necessary, finish with some Tapatio.
For the two-tortilla variety, I prefer to put some shredded taco beef (which I make in the slow cooker and I’m sure I’ve mentioned at some point) in the middle in addition to the cheese, and I top the finished mulita with guacamole.
Guanajuato state, too: flour is the predominant sincronizada tortilla.
Some other “normal” differences:
[ul]
[li]Sincronizadas are usually made from yellow cheese instead of the standard Oaxaca/quesillo or generic quesadilla cheese.[/li][li]Sincronizadas are made from two tortillas.[/li][li]Quesadillas made from two tortillas as many of describe aren’t quesadillas; they’re types of gringas.[/li][li]The standard gringa is al pastor, but these days, gringas have pretty much any filling.[/li][li]They not called gringas because American women accidently made them instead of true quesadillas; they’re light coloured because they’re made with flour tortillas.[/li][li]Go into Mexico City and its surroundings, and everything that you can put into any type of tortilla is called a quesadilla, even if it doesn’t have cheese.[/li][/ul]
How do I make a quesadilla? Pretty much any way; they’re simply homemade food. But here’s something you all might try: paratha! Buy them frozen, cook them frozen, once the first side is done, flip, add your fillings fold, and flip as necessary until the paratha is done and the cheese is melted.
Guess I hit the only place in Mexico that uses corn tortillas! 
That’ll learn me.
Dern ye! 
I zap them in the microwave for about 45 seconds and then transfer to a griddle. That seems to bring out enough of the oil in the tortilla to avoid butter.