1 tbsp (15 ml) mayonnaise

1/2 tsp (2.5 ml) yellow prepared mustard

1/2 tsp (2.5 ml) whole-grain mustard

4 small flour tortillas

1 cup (250 ml) grated sharp cheddar cheese (see note)

1/4 lb (115 g) smoked meat, thinly sliced

1/2 small onion, thinly sliced

3 small pickles, thinly sliced lengthwise

In a small bowl, combine the mayonnaise and mustards. Set aside.

With the rack in the middle position, preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper.

On the baking sheet, place two tortillas and sprinkle with half the cheese. Cover with the remaining tortillas. Bake for 5 minutes. Place the smoked meat on top of the quesadillas, and sprinkle with the onion and the remaining cheese. Bake for an additional 4 minutes.

Garnish with the sliced pickles and drizzle with the mustard sauce. Cut into wedges.

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