Sonoran Quesadilla
from Elise at http://simplyrecipes.com

"My mother grew up in Tucson, Arizona, and remembers fondly what she calls "Sonoran Quesadillas" - large, thin, flour tortillas, toasted with butter and cheese, and often topped with strips of mild green chiles. The quesadillas are called "Sonoran" because they are made with especially large, thin, flour tortillas, found in Sonora, the northernmost state of Mexico. They would be served on a large platter, either cut like a pie or not, for everyone to share. They differ from what I would consider a standard quesadilla in that they are open-faced, extra large, and very crispy."

One large (13-inch diameter) flour tortilla
1 Tbsp butter
1/2 cup of grated cheddar cheese
(Green chiles are entirely optional - the easiest thing to do is to use canned Ortega green anaheim chiles. Or you can broil some anaheim chiles in a broiler until completely blackened, then put the chiles in a closed brown paper bag for a few minutes, then rub off the blackened skin. Remove the stems and seeds and cut into strips.)

Preheat your oven to 350°F.

Place the tortilla on a large, dark cookie sheet. Spread butter all over the top of the tortilla, making sure to get the butter all the way out to the edges. (The butter is very important! Don't omit.)

Cook the buttered tortilla initially for approximately 6 minutes (check carefully, the tortilla should be getting toasted but not burnt). If you open the oven door you should be able to smell the tortilla beginning to toast.

Remove from the oven, sprinkle cheese over the tortilla (add strips of chiles if you want) and return to oven for an additional 2 minutes. Serve immediately.