Heat the boudin according to the package directions. Once heated, remove the boudin from the casing and set aside.

In a small pot, combine the apple cider vinegar, red pepper jelly, and Dijon mustard. Simmer over low heat for about 5 minutes, or until the sauce has reduced slightly. Remove from the heat and allow it to cool and thicken.

Build each quesadilla by adding pepper jack cheese to half of a gluten-free tortilla. Add the boudin and drizzle the pepper jelly sauce over the top. Top with additional cheese, then fold the tortilla in half.

In a nonstick skillet, melt a small amount of butter over medium-low heat.

Place the quesadilla in the skillet. Cook for 2–3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Use a spatula to carefully flip the quesadilla.

Allow the quesadilla to cool slightly. Cut into wedges and serve.