Blackeyed Peas*, cooked according to package directions
¼ cup dill pickle relish
2 cups shredded Monterey Jack cheese
Instructions
Heat a well-seasoned 10-inch cast-iron griddle over medium-high heat.
In a small bowl, stir together pork and barbecue sauce.
Place 1 tortilla on a clean work surface. Spreading each in an even layer, add ½ cup pork mixture, ¼ cup collard greens, 2 tablespoons black-eyed peas, 1 tablespoon relish, and ½ cup cheese. Top with another tortilla. Using a large spatula, transfer to hot pan.
Cook until golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining ingredients. Serve with additional barbecue sauce, if desired.