Insert the medium shredding disc into the work bowl. Shred both cheeses; remove and reserve.
Replace the shredding disc with the universal blade. Chop the green onion by pulsing about 5 times. Remove and reserve. Add the jalapeño to the work bowl and pulse to chop, remove and reserve.
Put the olive oil in a 10-inch skillet and place over medium heat. Once the oil is hot, add the tortilla and flip to coat both sides with oil. Place ¼ of the cheese over ½ of the tortilla and then sprinkle of the green onion and jalapeño on top of the cheese.
Fold the tortilla to cover the fillings. Carefully flip the quesadilla with a spatula. Let the quesadilla cook until each side is golden and crispy, about 2 minutes each. Lower heat in case the tortilla starts to get too dark.
