Large Flour Tortillas
Olive Oil Or Grapeseed Oil
Black Olives, Sliced
Fresh Tomatoes, Diced
Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) 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 shredded cheese, sprinkle over the top of the tortilla. Add whatever additional ingredients you like. These quesadillas are cheesy chicken chili. Don't layer on the ingredients to thickly . . . just a dab will do ya.
Reduce the heat to low and cover the pan. The cast iron pan will retain enough heat to melt the cheese and brown the tortilla.
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 omelette. The tortilla should by now be browned slightly. Remove from pan and cut into wedges.
Serve with the lettuce, salsa, sour cream, and guacamole.