Took Case's idea with the tortilla bowls and it worked very well. For ours, it was flap meat marinated, then in sous vide for about 90 minutes before going on the Performer for a sear. Greens, cukes, peppers, cheddar, Cotija cheese, olives, and some ranch dressing mixed with the seasonings I used on the tortillas (onion powder, oregano, smoked paprika, cumin and chili powder). Instead of brushing with oil, then seasoning, I added the seasoning to the olive oil and brushed it on that way. Turned out great and will certainly do it again. Pardon the multiple photos, but I was trying to get one every layer or two.