¼cupbarbecue sauce of your choicehomemade or storebought
88-inch flour tortillas
3cups(12 ounces) shredded Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack
Slaw to serveoptional
Extra barbecue saucesour cream and salsa to serve, if desired
Place the pork, scallions, jalapeno and the barbecue sauce in a medium bowl and toss so that the pork is lightly coated with the sauce.
Heat a large skillet over medium high heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the pork mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with slaw, barbecue sauce, salsa and sour cream, as desired.