Prepare the salsa: heat a dry skillet over medium-high heat and char the halved Roma Tomatoes, stems-on Serrano Chiles, quartered White Onion, and a few peeled cloves of Garlic until the skins are blistered and blackened on all sides, about 6–8 minutes.
Transfer the hot, charred vegetables to a blender or molcajete. Add a small handful of chopped Cilantro, a squeeze of Lime Juice, and a pinch of Salt; pulse or grind to a coarse salsa with good texture. Taste and adjust seasoning, then set aside.
Shred or pull apart the Oaxaca Cheese so it’s ready to melt quickly. Warm a large skillet over medium and add a thin coating of Lard to help crisp the tortillas and boost flavor.
Assemble and cook the quesadillas: place a warm Corn Tortillas in the skillet, sprinkle a generous layer of shredded Oaxaca Cheese over half, fold the tortilla over, and press gently with a spatula. Cook until the underside is golden and crisp, then flip and cook the other side until the cheese is fully melted and the tortilla is crisp, 1–2 minutes per side.
Transfer each cooked quesadilla to a cutting board, let rest 30 seconds, then cut into wedges. Serve hot with the charred tomato–serrano salsa alongside for spooning or dipping.
