Beef & Monterey Jack Quesadillas

with Dressed Tomatoes

20 MIN

2 Servings

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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.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!