Pre-heat a non-stick or cast iron skillet over medium-low heat.

Spread one half of a Jalapeno cheddar tortilla with the garlic aioli.

Place the tortilla in the pre-heated non-stick skillet or cast iron pan.

Quickly top the side with the garlic aioli with the shredded pork, Swiss cheese, and dill pickle slices.

Gently, fold the empty half of the tortilla over the filling and center the tortilla in the pan.

Toast over medium-low heat until lightly browned and crispy, then carefully flip the quesadilla and repeat on the other side. It should take about 5–7 minutes on each side.

Serve with a side of garlic aioli or barbecue sauce for dipping, if desired!