Grab your tortillas and a dry cast-iron or heavy-bottomed Skillet. No oil or fat needed. Keep Tongs close for quick flipping. For multiple tortillas, have a clean kitchen towel and a plate or Mixing Bowl ready to wrap and hold finished ones. Warm one at a time for best control.

Heat a dry Cast Iron Skillet over medium-high until fully hot. No oil. Lay one tortilla flat and cook 15 to 30 seconds on the first side. Look for toasty smell and a few browned spots on the underside. Flip with Tongs and cook another 15 to 30 seconds, watching for the same light charring and aroma. Total time is roughly 30 seconds to 1 minute per tortilla, adjusting by what you see rather than the clock. Remove and immediately wrap in a clean kitchen towel or place in a towel-lined Mixing Bowl. Repeat one tortilla at a time, stacking them in the towel as you go to trap steam and keep them warm and pliable.

Heat a large Skillet over medium heat. Add half the Butter and half the Vegetable Oil (about ½ tbsp each) and let it melt together, swirling to coat the pan.

Grab your tortillas and a dry cast-iron or heavy-bottomed Skillet. No oil or fat needed. Keep Tongs close for quick flipping. For multiple tortillas, have a clean kitchen towel and a plate or Mixing Bowl ready to wrap and hold finished ones. Warm one at a time for best control.

Heat a dry Cast Iron Skillet over medium-high until fully hot. No oil. Lay one tortilla flat and cook 15 to 30 seconds on the first side. Look for toasty smell and a few browned spots on the underside. Flip with Tongs and cook another 15 to 30 seconds, watching for the same light charring and aroma. Total time is roughly 30 seconds to 1 minute per tortilla, adjusting by what you see rather than the clock. Remove and immediately wrap in a clean kitchen towel or place in a towel-lined Mixing Bowl. Repeat one tortilla at a time, stacking them in the towel as you go to trap steam and keep them warm and pliable.

Repeat with the remaining Butter, Vegetable Oil, and 4 large flour tortillas 10-inch size to make 4 quesadillas total, adjusting the heat as needed — the pan will get hotter with each batch, so you may need to lower it slightly.

Cut each quesadilla into 3 triangles using a sharp Knife or pizza cutter. Serve immediately with Sour Cream, Salsa, sliced Avocado, fresh Cilantro, and Lime wedges on the side.