Heat a griddle or large pan over medium or preheat grill.
Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place in skillet on medium or on the heated grill (brushing the tortilla with oil will prevent sticking).
Cook until the bottom is crisp and flip over.
Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.
Garnish with cilantro.