1. Scatter one side of a 10-inch flour tortilla with edibles in any amount you please and in any order (no mounds means no oozing).

2. Fold the other side over it.

3. Cook, weighted down with a skillet or small round pizza pan, 2 to 3 minutes on each side over medium-high heat on a dry comal, griddle or frying pan. Cut in wedges to serve.

Note: You can substitute two small flour tortillas, using one for the filling and the other as a topper.