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.
This recipe can be doubled.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.