1. Spend half the day reseasoning your cast iron skillet because you let eggs dry in it and you have to practically sand it down to the metal. Beam with pride at your shiny new doubleclad cast iron coating and promise to never neglect cast iron cleanup again.
2. Pat of butter in medium high skillet, 1 flour tortilla, use a spatula to hold it down a little. When the tortilla bubbles on top, take it out and set aside.
3. Repeat with another tortilla, but put the ingredients you want on it right away. I used skirt steak carne asada and cheddar. Put the other precooked tortilla on top, crispy side up, reduce heat and put a cover over the pan to help the cheese melt. After a minute or so, take it out and enjoy your delicious crispy-flakey-cheesey fat bomb of awesome.
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