Beef & Monterey Jack Quesadillas with Dressed Tomatoes

Beef & Monterey Jack Quesadillas

with Dressed Tomatoes

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Beef & Monterey Jack Quesadillas with Dressed Tomatoes
Title
time-saving
tips & techniques
Flour Tortillas
Monterey Jack Cheese
Pickled Jalapeño Peppers
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Beef & Monterey Jack Quesadillas

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! 

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