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Beef & Monterey Jack Quesadillas

with Dressed Tomatoes

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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. Our side of juicy, ranch-dressed tomatoes also gets a touch of heat from tangy pickled jalapeño.

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Beef & Monterey Jack Quesadillas with Dressed Tomatoes
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Prepare the ingredients:
1 Prepare the ingredients:

Wash, dry, and quarter the tomatoes. 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.

Cook the beef:
2 Cook the beef:

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 just cooked through. Turn off the heat.

Assemble the quesadillas:
3 Assemble the quesadillas:

Place the tortillas on a work surface. Evenly top one half 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.

Cook the quesadillas:
4 Cook the quesadillas:

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.

Dress the tomatoes & serve your dish:
5 Dress the tomatoes & serve your dish:

While the quesadillas cook, add the ranch dressing to the bowl of seasoned tomatoes and pepper; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the dressed tomatoes (including any dressing). Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash, dry, and quarter the tomatoes. 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 Cook the beef:

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 just cooked through. Turn off the heat.

Cook the beef:
Assemble the quesadillas:
3 Assemble the quesadillas:

Place the tortillas on a work surface. Evenly top one half 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 Cook the quesadillas:

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.

Cook the quesadillas:
Dress the tomatoes & serve your dish:
5 Dress the tomatoes & serve your dish:

While the quesadillas cook, add the ranch dressing to the bowl of seasoned tomatoes and pepper; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the dressed tomatoes (including any dressing). Enjoy!