I saw this recipe and want to say that while it is a decent approximation of a true "tostada de harina" (or "cheese dude" as we came to affectionately call it during my youth in Tucson, AZ), it doesn't end up really anything like what is served at Molina's Midway and Casa Molina's restaurants in Tucson, which were (and still are) the best places to get this truly astounding dish. I do not know HOW they do it, honestly. I have made them the way it is shown in this recipe and tried all sorts of variations, partially panfrying the tortillas before baking, baking on a pizza stone, brushing with melted butter, etc., etc., etc., and I STILL can't get them to come out the way Molina's manages to. This version is more like a quesadilla, and a true tostada de harina is a little more greasy, a little crispier and a little... just "better" than this, trust me LOL.