Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 4 oz.
Roast beef, lean, cooked, shredded 1-1/2 lbs.
Flour tortillas, 8" 40 ea.
American Swiss cheese slices, cut into triangle halves 40 ea.
Pineapple slices 40 ea.
Cilantro or mint leaves, for garnish as needed

Tropical Salsa

Ingredients Weight Measure
Tomatoes, fresh, chopped 3 ea.
Red onion, large, chopped 1 ea.
Basil, fresh, chopped to taste
Coconut, shredded 1/4 cup
Garlic cloves, crushed, minced 3 ea.
Yellow onion, large 1 ea.
Balsamic vinegar 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.


  1. For Quesadillas, pour TABASCO® Chipotle Pepper Sauce over shredded roast beef and mix thoroughly. Set aside for 1 hour.
  2. On a hot grooved griddle, place tortillas, each topped with 2 triangles of cheese. Spoon chipotle-beef mixture onto tortilla, about 1-2 Tbsp. each, and fold over. Turn quesadillas over to evenly heat both sides.
  3. Grill sliced pineapple enough to mark.
  4. For the Tropical Salsa, mix all ingredients together. Set aside to marry flavors.
  5. To serve, fan 3 Quesadillas on one side of each plate. Fan 3 pineapple slices next to quesadillas. Garnish pineapple slices with cilantro leaves or mint and spoon on Tropical Salsa.

Yield: 13 servings