Beef & Monterey Jack Quesadillas with Dressed Tomatoes






  • 10 oz Thinly Sliced Beef
  • 2 Flour Tortillas
  • ¾ cup Guajillo Chile Pepper Sauce
  • ½ lb Cocktail Tomatoes
  • 2 oz Shredded Monterey Jack Cheese
  • 3 Tbsps Ranch Dressing
  • 1 oz Sliced Pickled Jalapeño Pepper



1.Wash and dry the tomatoes, then quarter lengthwise. Roughly chop the pepper. In a medium bowl, combine the quartered tomatoes and up to half of the chopped pepper, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to coat. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.



2.Pat the beef dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the guajillo sauce and cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Turn off the heat.



3.Place the tortillas on a work surface. Top one side of each tortilla with the cheese, cooked beef, and as much of the remaining chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the beef.



4.In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Cut each quesadilla into thirds.



5.While the quesadillas cook, add the ranch dressing to the bowl of seasoned tomatoes and pepper; stir to coat. Season with salt and pepper to taste. Serve the cooked quesadillas with the dressed tomatoes (including any liquid) on the side. Enjoy!


To accompany a layer of melty cheese, thinly sliced beef gets a rich, smoky kick from a coating of our guajillo pepper sauce—made from a chile beloved in Mexican cuisine for its versatility and delicate spice.



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