Place one of the tortillas on your countertop and spread the nacho cheese evenly over it.

Sprinkle the shredded cheese on top of the nacho cheese, add the second tortilla on top of that and roll your quesadilla into a cone.

Bake your quesadilla cone in the oven for 10 minutes at 400°. I used a metal cone holder to help my quesadilla cone keep its shape in the oven, but if you don't have one of those you should just be able to place it inside a glass.

Let the cone cool for a couple minutes and pack it with your choice of filling. I went with ground beef, lettuce, tomatoes, more cheese and sour cream.