For Braised Veal: Sprinkle veal with salt and ground pepper. Brown on all sides in oil. Combine remaining Braised Veal ingredients in utility pan such as 2 tablespoons oil, stock or broth, celery, carrots, paste, thyme leaves, peppercorns and bay leaves. Add veal; cover pan securely with aluminum foil. Cook in 375°F oven 2 to 2½ hours or until veal is tender. Remove veal. Strain and degrease stock; reserve for other use.
Tear or break 3 ounces Braised Veal into bite-sized pieces; season with salt and pepper. Brown in 1 tablespoon oil over high heat 1½ minutes or until edges begin to crisp.
Spread 1 tortilla with 2 tablespoons bean dip, 2 tablespoons guacamole and 1 tablespoon salsa; sprinkle with 1½ ounces cheese. Top with veal; fold tortilla in half. Cook in nonstick skillet until tortilla is brown and crispy, turning once.
Cut quesadilla into wedges; plate with ½ cup lettuce, ¼ cup sour cream, ¼ cup guacamole and 2 tablespoons salsa on the side.