°3 tbsp. Sweet Spirited Mickie Bourbon BBQ Sauce
°4 large whole wheat tortillas
°¼ cup pesto
°1 cup grated Swiss cheese (about 125 g/4 oz)
°2 tomatoes, thinly sliced
Place the skewers on the grill of the barbecue preheated to medium-high intensity. Grill, 3 to 4 minutes per side, until an instant-read thermometer inserted into the meat registers 71˚C (160˚F) for medium doneness, or until desired doneness. Brush the skewers with barbecue sauce, then put them on a plate. Remove beef and vegetables from skewers. Let stand 5 minutes, then cut into bite-size pieces.
For each quesadilla, spread 15 mL (1 tbsp) of pesto on half of one side of each tortilla. On the pesto half, layer 60 mL (¼ cup) of cheese, a quarter of the tomato slices and a quarter of the beef and vegetable mixture. Fold the tortilla over to cover the filling. Repeat with the rest of the tortillas.
Place the folded tortillas on the barbecue grill and cook, 1 or 2 minutes per side, until the cheese begins to melt and the tortilla is crispy. Transfer the quesadillas to a cutting board and cut each into four wedges. Serve with sour cream for dipping .