Triple cheese quesadilla

When I lived in California, I would most often choose a cheddar cheese for quesadilla. I remember others favouring a blend of cheddar and Monterey Jack cheese. While cheddar is available here, Monterey Jack isn't. Lately I've taking a liking to mixing cheddar with Jarlsberg which is readily available here.

Most recently, I've found that I get a nice result mixing in a third cheese - a creamy, salty white cheese (think feta or similar).

I would use a roughly 2:2:1 mixture of cheddar, Jarlsberg and white cheese.
A pan is heated on heated, then a tortilla, then cheeses, then another tortilla - flipped over when the cheese is about halfway melted.

Goes well with sour cream and a roasted salsa.