8 small flour tortillas
2 to 3 cups cooked pulled pork (perfect if you have leftovers from our Smoke Pork Shoulder recipe)
2 cups pepper jack cheese
½ medium onion, sliced
¼ cup chopped cilantro
½ cup jalapenos, thinly sliced
1 tbs Head Country Championship Seasoning (we used High Plains Heat)
½ cup Head Country Bar-B-Q Sauce (we used Hot & Spicy)
Sprinkle a handful of cheese and pulled pork onto one flour tortilla. Season with Championship Seasoning and a moderate amount of onion, cilantro, and jalapeño.
Add another handful of cheese and cover with a second tortilla.
Heat a large nonstick or cast-iron skillet and 2-4 Tbsp. canola oil over medium heat, and cook quesadillas 2 to 3 minutes on each side or until browned. Cut and serve with Head Country Bar-B-Q Sauce for dipping. Enjoy!