I was thinking of that yesterday grocery shopping. A 20 pack of tortillas was 1:99. It was the Goya brand, which I like because they seem to be less expensive for beans and cookies and olive oil.
Also, 8 ounces of cheese divided into 72 quesadillas? I guess there were other add ins like beans?
I think you all might be looking at flour tortillas. We use corn tortillas. The tortillas I bought were not a specific brand that I know of. They were made and sold at a Mexican grocery store near where we used to live. Flour tortillas in a regular grocery tend to be larger, come in smaller packs, and cost more. Occasionally we use those to make a dessert but for “food”, we only use corn (my husband is from Veracruz). Even in a regular grocery, I’ve never seen a pack of corn tortilla without at least 12-36 depending on the store.
We don’t grate the cheese to make tortillas. We crumble it with the edge of a fork. Queso fresco crumbles very easily. If I’m feeling lazy I will just slice the cheese into thin slices, but it melts so much nicer when crumbled. My recipe for those particular quesadillas is as follows:
One large yellow squash or two smaller ones (can sub. with zucchini or chayote), diced
Three or more squash/pumpkin flowers if available. Can omit or add more squash instead
One can of mushrooms or fresh mushrooms.
Half an onion,diced
Cilantro, minced
Salt and pepper to taste
Sautée these ingredients in a skillet until soft. Set aside
Lightly oil a large skillet or grill. While skillet is heating over medium-low heat, crumble cheese if needed. Add tortillas to griddle (mine holds 6 at a time), put a small spoon of squash mixture on one side, sprinkle crumbled cheese on top of the squash, fold tortillas in half. Cook until tortillas slightly browns, flip, cook until that side is slightly browned.
You can make quesadillas with canned beans easily, or just about any way you want. They are a very adjustable food that you don’t really need any particular ingredients to make work. Just tortillas, cheese of some sort, and imagination.
I’ve noticed many people here over stuff the tortillas, but in Veracruz quesadillas and cheese tostadas are very thin. They are meant to be finger foods and not messy at all. They were invented to stretch the food out and they are quite good for that. Rarely do we add meat to quesadillas, but if we do, it is leftover from something else and very small amounts. My husband loves chorizo con papas, though. At least once every couple of months I fix quesadillas with the leftovers. Those are everyone’s favorite quesadillas.
It was made with zucchini!!! 
Now I have trust issues and any substitutions such as cauliflower for mashed potatoes are blasphemy. Why a mother of a child that was already a very finicky eater would do that is beyond me. They thought it was funny but I’m not being cute when I say trust issues.