Tin Star Brisket Quesadilla

Source: Tin Star Restaurant, Tulsa, Oklahoma

1 (10 inch) flour tortilla
4 ounces Monterey Jack cheese
3 ounces pulled brisket
1 1/2 ounces pico de gallo
1/2 ounce seasoned sour cream
Shredded lettuce

On a well oiled griddle, heated to medium, place a 10 inch tortilla. Sprinkle cheese evenly over top of tortilla. Top half the tortilla with brisket and pico de gallo. Allow 1-2 minutes for the cheese to melt evenly throughout the tortilla. Fold quesadilla in half and cook until tortilla is light brown in color.

Place quesadilla on a cutting board and cut into four equal triangles.

Plate and serve with shredded lettuce and seasoned sour cream.