I grew up making quesadillas, the benefit of having a Hispanic mother who is a great cook. "Queso" is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. My favorites are mushrooms, olives, tomatoes, and onions. I don't cook these ingredients first, but it really is a matter of taste. You could if you wanted to.
Signature Carolina barbecue is slow cooked & smoked pork, dry rubbed and finished with a tangy slightly spicy vinegar based sauce. You can use a slow cooker to start the pork - just make sure to finish it over a wood fire or grill with wood chips for that smokey flavor.
The best plan is to begin prep at least the night before to season you meat and let it sit refrigerated overnight + prepare the sauce so flavors will develop and come together.
You will have left over sauce that can be stored in the refrigerator for up to 2 months. This is also great over grilled chicken or pork tenderloin.
Souvlaki is a great Greek meat recipe, which combines tender meat and grilled meat. If you want, you can mix the types of meat you use and you can add onion and pepper wedges to your skewers as well. Also you can cut your meat into larger or smaller chunks depending on how large or small you like your meat skewers.