If you're a regular reader of The "Q" Review, you know that last week's recipe was Real Deal Pulled Pork. You also know that I smoked nearly 17 lbs of pork shoulder last week. While I ate more than my share, we still had quite a bit left over. I packed a few pounds of pork in freezer bags for later dates. This week's recipe puts some of those tasty leftovers to good use. Grilled quesadillas are great for any occasion. Our version mixes traditional South Western flavors with sweet, smokey BBQ.
Everything that I used can be seen in the above picture. The great thing about quesadillas is that they're completely customizable. You can substitute nearly any type of meat and add a variety of vegetables or beans.

Start by sauteing your the vegetables in a little bit of oil. I seasoned the veggies with a little bit of soy sauce and BBQ rub from Nickamillion.
After the vegetables have softened, add the pork to heat it up. The pork is already fully cooked so it will only need a couple minutes to warm.

While the pork warms, begin assembling your quesadilla. Add a layer of shredded cheese. I also added black beans and fresh diced cilantro.
Make sure your grill grate is clean an lubricated. Dip a paper towel in oil and brush it on the grate.
Add the meat and vegetables and place the tortilla on the hot, oiled grate. Drizzle the quesadilla with a thin, smokey BBQ sauce. I used Squealer's Smokey Sweet.

Add more cheese and top with a second tortilla. Grill for a couple minutes on each side until the cheese is melted and the tortilla crisps.   Cut into quarters and serve with sour cream and fresh salsa. The "Q" Review's Roasted Tomato Salsa pairs well with these quesadillas.