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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.

Ethan Mick

with Dressed Tomatoes

Beef & Monterey Jack Quesadillas

Thinly Sliced Beef

Flour Tortillas

Cocktail Tomatoes

Guajillo Chile Pepper Sauce

Shredded Monterey Jack Cheese

Sliced Pickled Jalapeño Pepper

Ranch Dressing

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.

Prepare the ingredients:

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:

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.

Assemble 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:

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!