DIRECTIONS:

*Heat a large cast iron frying pan to medium high heat. Add a small amount of oil or butter and spread it around the bottom of the pan with a spatula. Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

** When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose – green onion, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly.

***Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelet. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Serve with the lettuce, cilantro, salsa and sour cream.