Chef Roberta Dean used Blends by Orly TUSCANY BLEND to make flour tortillas which here own celiac sister had been craving and which were not as widely available in stores as they are now.  The flour tortillas that she made were based upon a recipe from a cooking trip with Diana Kennedy in her home in Mexico. 

Roberta Dean's Gluten Free Cinco de Mayo Quesadillas

The recipe makes 12 – 6” tortillas.

8 ounces Tuscany Blend (2 cups, sifted, spooned into measuring cup and leveled)
1 teaspoon table salt
1 teaspoon Sazonador Picoso (available in the Latino aisle of most grocery stores)
½ teaspoon paprika
½ teaspoon crushed dried oregano

Whisk together in a medium-large bowl.
6 Tablespoons shortening (I used buttery yellow Crisco)
Cut into flour mixture with a pastry cutter or your fingers until the mixture resembles coarse meal
1 to 1-1/4 cup warm water 

Mix: With a large fork, stir in 1 cup of water gently, pulling in flour from the outside and blending into the middle. Add additional water by the tablespoon until you have a moist dough.  Knead for 3 minutes or so until you have achieved a smooth, soft ball.  Place in a bowl and cover with plastic wrap.  Let rest for 2 hours at room temperature while you prepare the fillings for your Quesadilla.

Arrange the following on serving platter or in small bowls while the dough rests.
2 mild Anaheim chilies, or other peppers of your choice
2 large tomatoes
2 yellow onions, peeled

Roast over an open flame on the stove top until the skin is blackened.  Place the peppers in a plastic bag, steam 5-10 minutes to loosen the skins.  Remove the charred skins and the seeds.  Cut the chilies into long thin strips and set aside on a serving platter.

Slice the tomatoes and onions thickly.  Sear the tomatoes in a large dry skillet  turning them carefully, until lightly charred. Remove the tomatoes to small serving bowl
Add the onions to the same skillet, searing until nice and browned with a good char and caramelization. Remove to serving dish.

Accompaniments:

1 – 15 ounce can seasoned black beans, drained
1 – 4 ounce can diced Hatch chilies, mild, drained
8 ounces shredded Cacique Four Cheese Blend (Manchego, Oaxaca, Asadero, Quesadilla) or cheeses which you prefer
Mexican crema or regular sour cream
Sprigs of cilantro
Sliced or diced avocado if desired

Shape: Take the rested tortilla dough and cut it into 12 equal wedges.  (Weigh each ball to get an even set of tortillas or just go for it.)  Roll each ball out into fairly thin 6” rounds or use plastic wrap and a tortilla press.  Lightly sear in a dry skillet, moving the tortillas to prevent sticking and turn once.  Keep warm in a clean tea towel in a low oven as you complete the 12 tortillas.  Lay one tortilla down on 6 plates, top with cheese mixture and invite each guest to top the cheese with their preferences from the condiments or assemble as you desire.  Top with a second tortilla, maybe a dollop of sour cream or cheese and head for the table!

Find the original recipe post at Local Food Eater