Instructions for making tortillas from scratch are at the end of the recipe.

1. To begin, start your fire: If you’re using coals, you’ll want a central fire that’s nice and hot. Place a pile of charcoal briquettes in the centre of your grill. Make a well in the middle of the charcoal, and add some crumpled newspaper or fire lighters in the centre. No firefighters? See our FAQs
2. Light the fire lighters, and allow the flame to build slightly, then use tongs to place the charcoal briquettes over the flame, in a pyramid shape, leaving some gaps to allow the flame to breathe.
3. Let the coals burn until they’re covered with white ash.
4. While the coals are catching, shred or grate the fresh mozzarella or melting cheese of your choice, as well as the semi-hard cheese. Mix the cheeses together and set aside
5. Stuff the Tortillas: Take your prepared tortillas, either homemade or store-bought, and place a generous amount of the cheese mix on one half of each tortilla.
6. Once the fire has reached the right temperature, use your tongs to spread the coals into an even layer. To test the heat, hold your hand 30cm above the coals. If you can comfortably keep your hand there for 5 seconds, the coals are ready to cook the quesadillas.
7. Place your grill onto your BBQ then place the stuffed tortillas directly over the hot coals.
8. Flip the tortillas halfway through cooking to color the other side and ensure the cheese becomes melty. This should take about 2-3 minutes per side.
9. Remove the grilled quesadillas from the BBQ and place them on a serving tray. Finish by squeezing fresh lime juice over the top and adding a generous dollop of chili crisp for an extra kick.
10. Enjoy: Serve your delicious grilled cheese quesadillas immediately while they’re hot and gooey.

If making your own Tortillas:

1. In a large mixing bowl, combine the masa harina, all-purpose flour, salt, and baking powder. Mix well.
2. Add the softened butter to the dry mixture and stir to incorporate.
3. Gradually add water while mixing until a smooth dough forms. Start with 80ml of water and add more if needed. The dough should be soft but not sticky, like play-doh.
4. Knead the dough for a few minutes until it’s soft and pliable. If it’s too sticky, you can add a little more masa harina; if it’s too dry, add a bit more water.
5. Divide the dough into golf-ball-sized portions and roll them into balls. Place the balls on a tray and cover them with a clean kitchen towel. Let them rest for about 15-20 minutes while you start the fire.
6. Now, you have two options for pressing the tortillas:
   Using a Tortilla Press:
   Preheat your tortilla press. Place a sheet of plastic wrap on the bottom plate.
   Take one dough ball, place it between two sheets of plastic wrap, and flatten it with the tortilla press until it’s about 6 inches/15cm in diameter.
   Carefully peel off the top plastic wrap, then gently lift the tortilla with the bottom plastic wrap and place it on a pre-heated hot non stick pan or cast iron pan
   
   Without a tortilla press:
   Place a dough ball between two sheets of plastic wrap.
   Use the bottom of a heavy flat-bottomed pan or two books to gently press down on the dough ball until it’s about 6 inches in diameter.
   Carefully peel off the top plastic wrap, then gently lift the tortilla with the bottom plastic wrap and place it on a hot non stick pan or cast iron pan
7. Cook each tortilla for about 1-2 minutes on each side, or until they change from doughy to cooked and have some light brown spots.
8. Once cooked, remove the tortillas from the griddle or skillet and place them between clean kitchen towels to keep them warm and soft.