3 oz. shredded, cooked brisket
3 Tbsp. barbeque sauce
2 ,8 in. flour tortillas
4 oz. Shredded Mexican 3 Cheese Blend from V&V Supremo®
1 Tbsp. chopped caramelized Vidalia onion
1 oz. chopped bread and butter pickles
Combine the brisket with the barbeque sauce in a medium bowl. Mix well. Heat brisket in a saucepan until it reaches an internal temperature of 165°F.
Warm 2 tortillas on a skillet for 15 seconds on one side. Flip tortillas. Evenly distribute half of the cheese onto each tortilla.
Once the cheese is almost melted, disperse brisket on one tortilla and onions and pickles onto the other. Gently press the brisket, onion, and pickles into the cheese to adhere.
Combine both tortillas and slightly press down with a spatula.
Cook quesadilla until golden brown and cheese has fully melted. Flip occasionally.
Cut the quesadilla into quarters and serve with additional barbeque sauce on the side.