question about flour vs corn tortillas
Although I've only done quesadillas as described (a la pancakes) but I'm thinking you could probably do them in an oven, on a greased cookie sheet or similar perhaps; then you could do several at a time. Seems like it might work...perhaps someone else has done this.
I am celiac and only eat corn, but my non-celiac family prefers corn.
Get a tortilla with only corn salt and lime if you can. Or you can make yor own with masa harina.
Quesadillas are best fresh - so assuming you mean the griddled kind - think of it as making pancakes. Grill or griddle with oil sprayed tortillas stuffed with cheese and fillings of choice. You can hold in a warmer if necessary, but consider serving appetizer style in wedges so everyone can nosh on them fresh.
You can make them with corn too. As you know you can buy tortillas in different thicknesses and in white. I do love to make quesadillas with the freshest smaller white ones that are not from the big brand.
But, they are every bit if not better than flour. If diet permits, just butter the sides, you'll get a truly wonderful corn flavor.
To answer your question what is the best way?? Can you clariy that question, I'm not sure if you mean assembly process or ingredients?