Spicy Island Quesadillas

• 3 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 1-1/4 cups brown sugar, firmly packed
• 3 Tbsp. ground allspice
• 1-1/2 Tbsp. ground thyme
• 2 tsp. coarsely ground black pepper
• 1 gal. pork butt roasts, cooked, shredded
• 1-1/4 qt. canned or thawed frozen whole kernel corn, drained
• 2-1/2 cups green peppers, chopped
• 1-1/4 cups red onions, cut into thin slices
• 25 each flour tortillas (10 inch)
• 1-3/4 qt. shredded Monterey Jack cheese

1. Combine barbecue sauce, brown sugar, allspice, thyme and black pepper in saucepan.
2. Bring to boil on medium-high heat, stirring frequently.
3. Reduce heat to medium-low; simmer 10 min., stirring occasionally.
4. Add pork, corn, peppers and onions; mix well.
5. Simmer 5 min., stirring occasionally.
6. Keep warm.
7. For each serving: Spoon 1 cup of the pork mixture onto bottom half of 1 of the tortillas; sprinkle with 1/4 cup (1 oz.)
8. cheese.
9. Fold tortilla in half to enclose filling.
10. Grill over medium-high heat 1 to 2 min.
11. on each side or until filling is heated through and cheese is melted.
12. Cut into wedges to serve.

open, brown sugar, ground allspice, ground thyme, ground black pepper, pork butt roasts, kernel corn, green peppers, red onions, flour tortillas, shredded monterey jack cheese

Taken from www.kraftrecipes.com/recipes/-3126.aspx (may not work)