• Preheat oven to 450°F.

Assemble:

• Place 2 tablespoons butter onto a cookie sheet. Place cookie sheet in the oven until butter has melted.
• Use a basting brush to spread out and evenly coat the cookie sheet with the melted butter.
• Lay out 6 tortillas in the buttered cookie sheet, overlapping the tortillas and allowing about ½ of each tortilla to hang over the edges of the cookie sheet. Place a tortilla in the center to completely cover the entire cookie sheet.
• Sprinkle ½ the grated cheddar cheese evenly over the tortillas in the pan.
• Add an even layer of shredded meat.
• Sprinkle with sliced black olives or diced green chilis.
• Top with an even layer of the remaining cheese.
• Fold the overhanging tortillas towards the center of the pan. Place another tortilla in the center, if needed, to enclose and cover all the filling ingredients.
• Baste the tortillas with melted butter.
• Top with another cookie sheet, and press down firmly, smushing the quesadillas together and flattening them.

Bake:

• Place (both pans) in the preheated 450° oven.
• Bake quesadilla, covered, for 20 minutes. Quesadillas are done when tortillas are crispy golden brown, cheese is melted and fillings are hot.

Serve:

• Remove quesadilla from the pan and slide onto a large cutting board. Use a pizza cutter to cut into generous sized squares and cut each sqare in half on the diagonal.
• Top with a dollop of sour cream, some Pico de gallo and a side of salsa.