In a small pan, warm the brisket and then add the tomatoes and pepper relish.
Heat the panini press, griddle, or grill.
Arrange the grated cheeses on the griddle to cover the area of the tortillas.
Place the tortillas (folded in half) on the cheese. Once the cheese melts, open the tortillas one at a time and place half the brisket mix in each one. Close the tortillas and cook until the cheese is golden brown.
Flip the tortillas and toast the other side.
Remove to a cutting board and cut into pieces.
Drizzle with cheese sauce, and add sliced scallions and whole cilantro stems.