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Heat a large skillet over medium heat.
Coat the pan with ¼ cup shredded beef juice, reserving the rest for dipping.
Once hot, add one flour tortilla to the skillet, flipping it over to cover both sides with the sauce.
Top one side of the tortilla with ½ cup of Monterey Jack cheese, ½ cup of shredded beef, 2 tablespoons onion, about 1 tablespoon cilantro, and ½ tablespoon jalapeno peppers.
Fold the tortilla in half. Cook for 3-5 minutes on each side, or until the cheese is melted and the tortillas are golden brown and crispy.
Repeat with the remaining ingredients to make a total of 4 quesadillas.
Slice each quesadilla into 3-4 wedges. Serve with extra shredded beef juice for dipping. Enjoy!