We make pretty good ones in the oven, on a cookie sheet. The dilla maker looks fun, but it's got "use it three times and then stuff it into a cupboard for the next five years" written all over it. Eighteen bucks isn't so very much though.

My mom has one of these. It SUCKS. The tortilla doesn't get those crispy delicious brown spots and it's just lame. I make the world's best quesadillas in a black iron skillet -get it really hot, no oil or butter necessary, just be careful cause they can burn in a second. You can use a regular skillet if black iron is unavailable, and if you MUST use a gadget a Foreman grill works just fine and leaves nice grill marks. Cut 'em up with a pizza cutter and you're good to go.
Also, unless you're at the kind of restaraunt that serves prepackaged, preportioned food (Applebee's, etc.), I am positive that they will be happy to leave the onions out of your case-a-diller.

Quite a few product reviews (of the "Does it Work" TV news report type) here.

Yeah, we have one. Don't blame us: wedding gift. I dont' think it sucks, it's just kind of pointless. We still use it quite often (maybe once every 3 weeks?) just because we have it. We wouldn't miss it if we didnt'. We'd use a skillet.

My past roommates have had them, and though I used it I would hardly say it's essential or even all that great. It's pretty easy though, so that's the main appeal. Also, you can't really make the quesadillas very thick; all the stuff will get squeezed out the edges if you do. So if you don't expect too much you could be happy with it.

And like justlikekatie said, George Foreman grills are pretty sweet.

iron skillet mate. all you ever need really.

I lay the shell flat on this electric griddle, sprinkle cheese all over it, put the filling on half of it, and then fold it over once like an omelette, and cook it a few minutes on either side, take it off the griddle, and slice it in thirds with the pizza cutter. It makes two at a time. Folding it in half works well because you can hold it with the fold at the bottom while you eat it and the filling doesn't fall out, and the cheese that was spinkled all over seals it pretty well. And with an electric griddle you can make lots of other things on it, like omelettes, pancakes, fish, burgers, etc. I use mine about 4 or 5 times a week. A good skillet works too, like dabitch said.

iron skillet

Yep, skillet. There is literally nowhere in Christchurch to go out to eat them, so we have to make them ourselves.

My next mission is learning to make shredded beef for burritos.

You can get your ass kicked for using something like that when a skillet will do the job in these parts.

tracicle, do you have a good recipe for shredded beef? I've always wanted to learn how to make it.

My friend has one and uses it fairly creatively to make anything from the obvious quesadillas to dessert items that involve melted chocolate in the middle. I couldn't believe she used the machine more than once.

Skillet here.

Skillet, home skillet. I would use that maybe three times total. I use my cast iron pan for everything. But $18 ain'g much.

$18 ain't much but then you have to store it somewhere in your kitchen, where it takes up space, and you have to move it every time you move.

yes.

Shredded Beef

1 kg / 2lbs boneless beef chuck
A few chipotles (to taste, see below)
Garlic (at least a couple of fat cloves)
200g / 8oz Tomatillos (tinned - I wouldn't know about fresh ones unfortunately)
Salt (to taste, see below)
Sugar (to taste, see below)
Corriander (Cilantro), chopped, to taste
Water

1/ Make the marinade
If using dried chipotles, roast them in a hot skillet. (No oil in skillet, turn the chiles frequently, for about 20 seconds to a minute).
Soak chipotles in water for about an hour. Discard soaking liqud, skin and de-seed chiles. If using tinned chipotles, you can skip this part. You can roast the garlic in the skillet too. How many chiiles to use will depend on how much heat and smoky flavour you want. 3-5 would be a good place to start.

In a food processor, blend chiles, tomatillos, and garlic. (If using tinned chipotles, you can use or reserve the adobo sauce, as you like). Adjust texture with water. Add sugar and salt to taste.

2/ Marinade the beef in this mix for at least a couple of hours. Overnight is better, and 24 hours is great.

3/ Heat oven to around 150C / 300F. Scrape the marinade from the meat and reserve.

4/ Sear meat in hot skillet.

5/ Remove meat from skillet, deglaze skillet using the reserved marinade.

6/ Put meat in a roasting pan with lid. Add marinade and cover. Roast until very tender (probably at least 3 hours, but you should check occasionally).

7/ Add the chopped corriander / cilantro just before removing the meat from the oven. Use two forks to shred the beef.

You could use tomatoes instead of tomatillos, but it won't look or taste the same.

How much will this make? Well you would know better than me how much meat you and yours can eat. I'd say enough for tortillas / quesadillas for about six people (but I know US portions are bigger).

Oh, and tracicle, you could try here, or here. I've eaten at a Mexican in Christchurch about six or seven years ago and though I don't remember it all that well it wasn't bad.

Thanks!