Tortilla Preparation: Lightly grease a large skillet; set aside. In a large mixing bowl, combine flour, Clabber Girl Baking Powder, and salt. Either by hand or with a pastry cutter, cut in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add one or two more tablespoons of shortening until it is crumbly. Add about 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Let the dough sit in the bowl, covering it with a dish towel, for about 1 hour Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8-inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until tortilla no longer looks doughy. Makes 1 dozen tortillas. Quesadilla Preparation: Spray pizza pan or cookie sheet with non-stick cooking spray; set aside. Put meat in a large skillet with half the bottle of fajita sauce and 1/2 cup of water. Bring to a boil, reduce heat and cover. Cook until meat is done and tender. Strain mixture through a colander, then put back in skillet and brown the meat. Heat diced tomatoes and chilies in a saucepan. Mix tomatoes and chilies in with meat. Place a tortilla on the prepared pizza pan or cookie sheet. Cover tortilla with meat-tomato-chili mixture and top with shredded sharp Cheddar cheese. Place another tortilla on top and cut into pie shaped wedges. Spray lightly with non-stick cooking spray. Bake at 350 F until tortillas are browned, approximately 10 to 15 minutes, turning periodically. Top with sour cream and serve.