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In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.
Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings. If you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.
Cook's Note: For a nonvegetarian version, in the second step when cooking the onions, first cook about 8 ounces Mexican chorizo, squeezed from its skin, until its fat is rendered. Then add onions to the pan. Decrease the amount of lard or oil accordingly; you may need none if chorizo is very fatty.
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Blue Corn, Mushroom and Cheese Quesadillas
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