Lydia is our expert tortilla maker. We found this recipe several years ago and have been making them fresh since then. We use them many ways for breakfast, lunch, and dinner.

Last week we had breaded and non breaded chicken as cold wraps for dinner and then brunch the next day. We use several thins for sauce in them from salad dressing to sour cream mixed with taco seasoning to chick-fil-a sauce.

Then, another day, we used the left-over tortillas for pizza quesadillas. We first put one tortilla on the griddle and then spread on spaghetti sauce.

Then we added mozzarella and Parmesan cheese and pepperoni.

Next, we put another tortilla on top and carefully flipped it over to get the other side a little crispy.

When the cheese is melted and both sides are crispy, it is time to cut with a pizza cutter or sharp knife and enjoy.