When I lived in Scotland, my roomie & her boyfriend (now husband) and I used to cook together all the time. Alan made the best chili cheese stacks ever. He insists on making your own tortillas... if you're pressed for time, I'm sure you could use store bought ones. But I think the homemade tortillas make this meal a lot better.
To make Alan's tortillas you need to follow these guidelines:
1 part water
1 part oil (vegetable, sunflower, whatever)
2 parts milk
For one stack you probably need 7-8 tortillas. So for that I'd use 1/4 c. oil & water and 1/2 c milk.
Next comes the flour. You have to eyeball that. You want to make it a dough consistency. Moist but not sticky. If it sticks to your hands like chewing gum, you need more flour. The key is really to mix it in gently at the start (with a fork or spoon is best I find). Try to keep as much of it together as possible so you don't have little dry flakes left at the bottom. Once it starts to get much more like a dough, keep adding flour, but kneed it with your hands.
Once the dough is complete, divide it into 7-8 sections and roll it out into tortilla sized circles. Then put them in a fry pan, preferably with a large flat bottom. No oil is needed. You'll know it is ready to flip with the tortilla starts having decent sized bubbles at least the size of a dime.
Now on to the stacking.....
For one chili cheese stacks you will need 2 cans of chili and 1 pkg of mexican cheese. Get a baking dish and place one tortilla in the bottom. Layer some chili, cheese, repeat. Make sure to spread the chili out evenly so the tortillas don't dry out.
So basically it's tortilla, chili, cheese, repeat. Until you're to your last tortilla. Place the last one on top. Make sure to wet your hand and wipe the top tortialla before sticking the stack in the oven.
Baking:
Preheat the oven to 300 F. Place baking dish in oven for 5-10 minutes. You can tell when it is done when the cheese is melted.
Let it cool and slice it up like a pie!
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