Heat a dry skillet over medium heat.

Warm each tortilla in the skillet for about 30 seconds to soften.

Remove the tortilla and keep covered to prevent drying.

Sprinkle 2 tablespoons of Cheddar cheese and 2 tablespoons of Monterey Jack cheese on half of each tortilla.

Top with chopped tomato, green onion, green chilies, and a dash of salt.

Add taco sauce to taste.

Moisten the edge of the tortilla with water.

Fold the tortilla over the filling to create a half-moon shape.

Pinch the edges to seal the quesadilla.

Secure with wooden toothpicks.

Heat shortening (1/4-inch deep) in a skillet until hot.

Fry each quesadilla until golden brown, about 4 minutes per side.

Drain the fried quesadillas on paper towels.

Remove the wooden toothpicks before serving.

Serve hot.