My mother grew up in Tucson, Arizona, and remembers fondly what she calls “Sonoran Quesadillas” – large, thin, flour tortillas, toasted with butter and cheese, and often topped with strips of mild green chiles. The quesadillas are called “Sonoran” because they are made with especially large, thin, flour tortillas, found in Sonora, the northernmost state of Mexico. They would be served on a large platter, either cut like a pie or not, for everyone to share. They differ from what I would consider a standard quesadilla (see Quesadilla Recipe) in that they are open-faced, extra large, and very crispy.

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