Prepare tortillas according to the recipe.

Heat a large skillet over medium heat. Add ground beef and break apart with a wooden spoon.

Brown beef, stirring occasionally.

While beef is browning, in a small bowl, combine chili powder, crushed red pepper flakes, oregano, paprika, cumin, salt and pepper.

Once beef has browned, drain grease and return to heat. Add garlic and spices and stir for one minute.

Pour water into the pan and simmer until water has evaporated almost completely. Turn off the heat.

Heat 12 inch non-stick skillet over low heat. A well-seasoned cast iron or carbon steel pan works perfectly for this purpose.

Add 1 1/2 teaspoon butter to pan and melt. When butter stops foaming, add a tortilla to the pan and quickly spread 1/2 cup of the cheese over the tortilla, then layer half the ground beef mixture, half of the sliced green onions and half the avocado over the cheese. Top with a second tortilla.

When cheese begins to melt and before the bottom tortilla gets too brown. Turn the quesadilla. Holding the top tortilla with either your hand or a small plate and using a large spatula on the bottom will assist in the flip.

Cook the second side over low heat until just brown and cheese is melted. Transfer to a cutting board. Cut into four sections using a rotary pizza cutter.

Repeat process with the other two tortillas.

Garnish with sour cream, chopped tomatoes and additional chopped green onions if desired.