Tex Mex meets Southern BBQ in this one.
Grilled Quail pulled off carcass
Fry dill pickle chips in Louisana Fish Fry and olive oil (or whatever you have, flour is fine)
Monterrey Jack Cheese
Favorite BBQ Sauce (drizzle inside before cooking)
Combine ingredients in quesadilla and cook on med heat until cheese is melted and tortillas are crispy. Serve with BBQ Sauce for dipping.