That link has some extra mudcat verbiage in it so it needs a little trimming. http://www.elpasochile.com/Quesadilla1.pdf

I use the large tortillas, maybe 9 - 10 inches across. Pre-heat the cast iron griddle to medium-high with a little oil and put the tortilla down on one half of the for a few seconds to warm it, then turn it over and quickly add jack cheese, sliced hatch chile, some seasoned shredded chicken, or sometimes just some Havarti cheese and chopped pecans. Whatever you want, really, with cheese to stick the whole thing together. Work fast. In the time it takes to put this on it's time to pick up the side you didn't put stuff on and fold the tortilla in half. I use restaurant style tongs for moving it around, and usually kind of press it together, then pick it up my the edge and turn it over so the other side browns a little. You end up with a half circle that you use a pizza cutter to slice in four wedges. Usually about six of these sections is enough for lunch (topped with some guacamole or sour cream). I will usually cook three or four tortillas this way and then put the extra quesadillas in a Tupperware in the fridge. They re-heat nicely on the same griddle.

I'm tired from all of that birthday dinner cooking tonight. It took longer than I expected it would. Moonglow made the deviled eggs (a snack, we haven't had them for a while. For the rest, I was just on my feet a lot. They're tuckered out now. Motrin, a hot shower, and off to bed.

SRS