How to get flour quesadilla light and crispy? My homemade quesadillas made with flour tortillas always come out hard, dry and crunchy instead of light and crispy.  

I spray the tortillas with a little Pam (spray oil), lay one tortilla oil-side-down in a hot pan, I sprinkle the cheese, meat and sliced peppers, top with the other tortilla, oil-side-up.  I flip it when the bottom tortilla is firm and evenly brown-spotted. It's always too dry.  I want it to be more like it's a chimichanga crust but of course, that's been fried which can't be done with a quesadilla or all the filling would fall out.

I've looked online but the recipes seem to use the same preparation method that I do.

Any suggestions to make the tortilla lighter and crispier? Thanks everyone!
I use a liquid oil instead of a spray oil; you're far more likely to get hot spots with a spray, which is bad for any kind of cooking. That stuff works better as a grease than an actual cooking oil.

I also tend to have pretty good success by frying the tortillas up to just a hint of golden-brown (dark brown spots is overdone) and then finishing it off (i.e. to melt the cheese) in a low-heat oven. As an added benefit, if you're making a largish batch then that makes it easy to keep them warm until they're all ready to serve.

YMMV, but I find this to be the case for a whole lot of stovetop cooking; with the direct heat, it's very easy to dry foods out before they're cooked to the stage you want. It's far easier to control the heat in an oven and just use the stove for an initial (or final) fry/sear.