Heat oil in a pan and add the chicken (previously cooked) with half an onion and two tomatoes. Mix and add salt to taste.

In another pan, heat the pork cracklings with a little oil. After a few minutes, add tomato and onion. Mix until ready, about ten minutes.

In the next pan, add half an onion, the poblano strips, and one tomato. Cook until ready and add salt to taste.

In a large pan, heat enough oil to fry the quesadillas. It's important that the oil is very hot.

With the prepared masa, if you have a tortilla press, use a plastic bag to shape them, but make sure they are not too thick for frying.

Place the chosen filling inside the tortillas, press the edges to seal in the filling and cheese. Once the oil is very hot, place the quesadillas in the oil to fry.

Finally, place them on a plate to decorate. Use red salsa with chili, green salsa without chili, Cotija cheese, and sour cream. Ready to eat.